Sweet berry risotto

Ingredients for 2 servings:

• 150 g risotto rice (Carnaroli)
• 150 ml white wine
• 2 tbsp clarified butter
• 40 g pine nuts
• 200 ml coconut milk
• ½ liter of water, hot
• 100 ml coconut cream
• 1 tbsp candied orange peel
• 1 tbsp candied lemon
• 1 vanilla pod(s)
• 1 handful of raisins or currants
• 200 g frozen fruit (grapes, raspberries, blackberries)
• 1 blood orange(s)
• 1 pinch of salt
• sugar or honey
• possibly vanilla extract

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

To prepare, first fillet the blood orange and set aside. Dry roast the pine nuts in a pan. Add the clarified butter, stir in the rice, and sauté until translucent, then deglaze with the white wine. Add a very small amount of salt. Dilute the coconut milk with the water. Add this solution to the rice in portions once most of the previous mixture has evaporated (only add enough to just cover the rice). Repeat the process until all the liquid is used up. In between, add the candied lemon and orange peel and the vanilla bean pulp. Finally, mix in the fruit and stir until hot. Season to taste with sugar or honey and, if desired, vanilla extract. When the rice has reached the right consistency, stir in the coconut cream and garnish with the orange segments to serve.