Risotto Rice Pudding

Ingredients

4 1/2 cup low-fat milk

1 vanilla bean

1 cup water

1 cup Arborio Rice

1/2 cup sugar

Small pinch of saffron threads

1/2 tsp kosher salt

3-5 Tbsp whole milk

Cinnamon for dusting (optional)

Mint Oil

1 cup extra-virgin olive oil

1 cup mint

Directions:
Mint oil: Combine the oil and mint in a small heavy pan and head the oil over low heat until tiny bubbles dance around the herb. Reduce the heat to very low and heat mint for 2 minutes longer. Remove from the heat and let steep for at least 2 hours, or overnight, before using. Strain into a clean dry jar. The oil will keep in a tightly sealed jar in the refrigerator for up to 3 months.

Rice Pudding: In a heavy medium saucepan over medium low heat, add 2 Tbsp of the mint oil to Arborio rice, and cook for 2-3 min. In another saucepan, bring the low-fat milk to a simmer over moderate heat. Meanwhile, using a thin sharp pairing knife split the vanilla bean lengthwise in half. Scrape out the seeds and add the seeds and bean to the milk; keep hot over low heat.

Add the 1 cup water to the rice; bring to a boil. Simmer over moderate heat until the water is completely absorbed, about 2 minutes. Stir in the sugar, saffron, salt, and hot low-fat milk and cook over moderately low heat, stirring often, until the rice is very tender and suspended in a thick custard-like sauce, 30 to 35 minutes.

Pour the rice into a serving dish and set aside to cool, uncovered, stirring occasionally. Discard the vanilla bean. Stir in the whole milk by tablespoons until the rice is creamy. Cover with plastic wrap and refrigerate until ready to serve. Just before serving, dust with cinnamon if desired. (6 servings)