Salted Caramel RisottoStacy Newgent
I prefer caramel that flirts on the edge of burnt, especially in this rice pudding, which is inspired by classic Italian risotto. Here, cooked until it's very dark, with a smoky, bitter edge, the caramel balances the milky sweetness of the rice.
This is also an unusual pudding in that it forgoes much of the milkiness of the other grain puddings in this chapter. I cook the rice in water, with just a little milk. The liquid is gradually evaporated when the rice is mixed with the caramel, leaving an intensely flavored sauce. This is very rich pudding, but that quality comes almost entirely from the caramel itself—not the dairy.
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Salted caramel sauce is only the beginning.
