Cinnamon risotto with red wine pears

Ingredients for 4 servings:

• 100 g sugar
• 350 ml red wine
• 2 stalk(s) cinnamon
• 2 star anise
• 100 ml orange juice
• 4 bulb(s), firm
• 10 g pudding powder, vanilla flavor
• 1 lemon(s), the juice
• ½ liter of milk
• 1 tbsp cinnamon
• 50 g sugar
• 100 g rice pudding
• 50 g chocolate, white
• 2 tbsp cream, whipped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

First, caramelize the sugar, deglaze with the red wine, add the cinnamon sticks, star anise, and orange juice, and bring everything to a boil. Peel, halve, and core the pears. Then halve the pear halves again, place them in the hot red wine stock, and simmer for about 10-20 minutes until soft, then remove from the pan. Reduce the red wine stock by half. Mix the vanilla pudding powder with the lemon juice to thicken the stock. Return the pear quarters to the sauce and let them cool. Bring the milk to a boil with the cinnamon and sugar. Remove from the heat. Briefly sweat the rice pudding in the melted butter. Pour in the cinnamon milk. Cook the rice over medium heat for about 20 minutes, stirring frequently, until soft. Grate the chocolate, stir it into the rice pudding, and finally finish the risotto with the whipped cream. Finally, divide the risotto between 4 plates and serve warm with the red wine pears.