Risotto Pudding with Caramelized Shallots and Goat Cheese
- Prep Time 0:20
- Cook Time 0:32
- 7 Comments
While I love risotto, particularly when I’m looking to serve a crowd, I dare say I may have found an even better way to serve Italian Arborio rice. This luscious, indulgent savory pudding makes a great vegetarian entree or fancy side dish and is made with just a few very simple ingredients. Rich and creamy, it can stand up to the best mac and cheese in the comfort food department. Whip it together and pop it in the oven until your company arrives and use the time to toss together a green salad, open a bottle of wine and download the forthcoming iPad app I worked on (more on that soon!).
- extra virgin olive oil Pantry
- 4 shallots, peeled and sliced thinly $1
- 1 cup Arborio rice $2.50 for 16 oz.
- 1 15-oz. can low-sodium chicken or vegetable broth $1.50
- 1 egg yolk $1.50 for 12 eggs
- 1 cup plus 2 tbsp half-and-half $1.50 for a pint
- 1 handful fresh flat-leaf parsley, chopped, plus more for garnish $1 for a bunch
- 4 oz. fresh goat cheese, crumbled $3.50 for 6 oz.
- salt and pepper to taste Pantry
Total Cost of Ingredients $12.50
Preheat oven to 375 degrees F. Lightly oil 4 oven-proof ramekins or 1 8×8 square casserole pan (an 8” or 9” pie/cake pan will also work).
Heat 2 tbsp olive oil in a medium frying pan over medium-low heat. Add the sliced shallots and allow to caramelize, stirring very occasionally (this will take 16-18 minutes).
Heat 1 tbsp olive oil in a medium pot over medium heat. Add the rice and allow to toast lightly (2-3 minutes, stir occasionally).
Add the broth and stir well. Cook, stirring occasionally, for 8-10 minutes, or until mostly absorbed.
While broth absorbs, Combine 1 cup half-and-half and the egg yolk in a small pot over medium heat. Whisk constantly until mixture thickens and a custard forms (it should coat the back of a spoon easily). Remove from heat.
Pour the custard into the cooked rice and stir and add the caramelized shallots, parsley and goat cheese. Season with salt and pepper. Stir gently to combine.
Transfer to the prepared ramekins/casserole dish. Top with the half-and-half and stir in lightly (you should still be able to see a bit of the half-and-half).
Bake for 26-32 minutes, or until pudding is firm and top is golden-brown. Garnish with parsley if desired.
Serves 2 (as a main course) or 4 (as a side-dish).