*  Exported from  MasterCook  *

                         PEACH AND RAISIN RISOTTO

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pudding                          Rice
                Rissotto

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       pk           Frozen peaches in syrup
                        Thawed (10 oz each)
   4       tb           Unsalted butter or
                        Margarine
     1/2   c            Currants
   1       c            Arborio rice
   2       tb           Dark rum
   2       tb           Granulated sugar
     1/2   c            Heavy cream
                        Brown sugar

  Drain the peaches, reserving the syrup.  Cut peaches
  into 1/2-inch pieces. In a medium saucepan, combine
  the syrup with enough water to measure 4 cups.  Bring
  to a simmer and maintain at a simmer over moderately
  low heat. In a large nonreactive saucepan or
  flameproof casserole, melt 2 tablespoons of the butter
  over moderate heat.  Add currants and cook for 2
  minutes. Add rice and stir for 1-2 minutes, until well
  coated with the butter and slightly translucent.  Add
  rum and cook until it evaporates. Add 1/2 cup of the
  simmering syrup and cook, stirring constantly, until
  the rice has absorbed most of the liquid.  Adjust the
  heat if necessary to maintain a simmer.  Gradually
  adding syrup, 1/2 cup at a time, cook, stirring
  constantly, until the rice is Add granulated sugar,
  the reserved peaches and the heavy cream. Continue to
  cook, stirring and adding syrup as necessary, 1/4 cup
  at a time, until the rice is tender but still firm and
  is bound with a creamy sauce, 3-6 minutes longer. Stir
  in the remaining 2 tablespoons butter and serve
  immediately.  Pass a bowl of brown sugar separately.
  Source: Best of Food and Wine, Italian Collection.
 


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