Italian Desserts Recipes - Mascarpone Risotto with Roasted Peaches Recipe

Ingredients

• 2 1/2 cups low-fat milk

• 1/4 cup superfine sugar

• 3 tablespoons unsalted butter, melted

• 2 tablespoons confectioner's sugar

• 3 ripe peaches, thickly sliced

• 2/3 cup risotto rice

• 1/2 cup mascarpone cheese

• 1/4 cup medium sherry

• 1/2 cup amaretti or ratafia biscuits, lightly crushed (optional)

Serves 4

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Method:

1. Put the milk in a saucepan with the sugar and bring almost to a boil.

2. Meanwhile, brush the peaches with the melted butter, sprinkle with confectioner's sugar and cook under a preheated broiler until they are beginning to turn golden brown.

3. Add the rice to the hot milk, bring to a boil and then simmer gently, stirring frequently, for 25-35 minutes or until the rice is creamy but the grains are still firm.

4. Stir in the mascarpone until melted, then stir in the sherry.

5. Spoon the risotto into bowls and top with the peaches. Serve sprinkled with the crushed biscuits, if desired.

Note: Peaches and creamy mascarpone cheese are a classic combination, but you could use nectarines, if you prefer.