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Recipe Release

Hi all —

This great little risotto was orginally intended to be part of the liner notes.  It is great comfort food for a rainy day. This is really simple but takes some time. My kids love it for Sunday breakfast. You can also do it for an afternoon snack or dessert.  We usually have it hot but it will also work cold.

Cinnamon Risotto with Lemon and Orange Zest

2 cups white rice (long or medium grain) or 1 1/2 cups Arborio rice (this is the italian style rice)
2 cinnamon sticks
Zest of one orange and one half lemon
5 cups water
5 cups milk
1 teaspoon vanilla extract
Maple syrup or honey to taste
Dash of salt
Ground cinnamon
Dried raisins, cherries or cranberries
Cream

Makes 4 breakfast sized (read large) portions

  1. In a saucepan boil gently the rice, water, cinnamon sticks, and zest until the rice absorbs the liquid – about 20 minutes.
  2. Add one cup of milk and vanilla bring to boil and reduce heat to a simmer.
  3. Stirring frequently, continue add milk one cup at a time until the rice is cooked and the milk creamy but still a little soupy – about 25 minutes. This is also the time to add the dried fruit if you like and add maple syrup or honey to taste.
  4. Sprinkle with cinnamon on top and serve warm or cold.  I like to add cream for the littles if I am serving warm.  They really like and the risotto can come of the stove really hot so the cream cools it down.

Enjoy!

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