Sweet Orange Caramel Risotto With Chai Spices

1. 1

   Wrap whole spices (cinnamon and crushed cardamom pods) in a small piece of cheesecloth and tie with a cord.

2. 2

   In a small saucepan heat the milk with ground spices (and sachet of whole spices) and sugar.

3. 3

   Let it steep, covered, for 15 minutes.

4. 4

   Add the orange juice and stir.

5. 5

   In another heavy saucepan, heat the olive oil, add the rice and stir to coat the grains.

6. 6

   Pour the white wine and stir until it is evaporated.

7. 7

   Start gradually adding the milk mixture ladle by ladle, in order to cook the rice over low heat like for a classic risotto. Do not add liquid until the previous one is completely evaporated.

8. 8

   Cooking should last 18-20 minutes.

9. 9

   While cooking rice, start making a caramel sauce by heating the sugar over high heat in a heavy saucepan.

10. 10

    Let the sugar melt and reach an amber color, remove from heat and add the orange juice.

11. 11

    Return to the stove and keep cooking until you get a nice uniform caramel.

12. 12

    To serve, divide the risotto into four plates, top with orange caramel sauce, decorate with small pieces of fresh orange and mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.