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1
Heat the olive oil in a heavy, medium saucepan.
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2
Add the rice and stir over moderate heat until coated with the oil.
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3
Add the orange muscat and cook, stirring, until it is completely absorbed.
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4
Add the nutmeg, cinnamon and 1/2 cup of the milk and cook, stirring constantly, until the milk is completely absorbed.
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5
Continue adding milk, 1/2 cup at a time, stirring constantly until it is absorbed before adding more.
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6
Cook until the risotto is creamy and porridgelike and the grains of rice are just tender.
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7
Stir in the sugar, vanilla and orange zest and transfer the rice to a bowl.
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8
Let cool slightly, stir in the beaten egg, then stir in the flour and baking powder.
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9
In a medium bowl, beat the egg whites until stiff peaks form.
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10
Stir half of the beaten egg whites into the risotto, then fold in the rest.
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11
In a large, heavy saucepan, heat 2 inches of peanut oil to 350.
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12
Position a wire rack on a baking sheet and cover the rack with paper towels.
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13
Scoop rounded tablespoons of the rice into the hot oil without crowding and fry until golden brown all over, about 4 minutes.
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14
Using a slotted spoon, transfer the fritters to the rack to drain.
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15
Repeat to make the remaining fritters.
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16
Sprinkle the fritters with confectioners' sugar and serve warm, with the Strawberry-Rhubarb Compote.
