½ c Arborio rice
1 C Stone Fruit such as ripe peaches, nectarines and plums
2 oz St Supéry Moscato
1 oz AJD Spirit of St. Supéry Brandy
¼ C Mascarpone
2 Tbl butter, cut cubes
Vanilla-1/4 bean or 1 tsp extract
Micro basil sprig
Cinnamon sugar mix-pinch
Slice the stone fruit into wedges and dress with the AJD Moscato Brandy and a pinch of the cinnamon sugar mix. Allow to marinate chilled.
In a small sauce pot add 2 cups water, 1 oz Moscato, vanilla bean/extract, and the Mascarpone cheese and whisk together and bring to a simmer. In a small pan melt the half of the butter over medium heat and stir in the Arborio rice to coat, warm and toast for a minute. Add the rest of the Moscato to the pan then add just enough of the hot liquid to come up to the level of the rice and stir constantly while this simmers over medium heat.
Once the liquid has evaporated and you can just see the bottom of the pan when you stir, then add more liquid again to repeat the simmering process again. Continue this procedure while constantly stirring as the rice gradually absorbs the liquid, approximately 4-5 more times as the risotto becomes creamy, approximately 20 minutes until al dente texture. Finish off the heat with the cubes of butter and place into a bowl, top with the sliced stone fruit and garnish with the micro basil leaves and cinnamon sugar.
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