Warm Sweet Risotto with Saffron and Dried Cherries

1. 1

   In a heavy-bottomed 2-quart saucepan, combine all of the ingredients save the cherries.

2. 2

   Place the pot over medium-low heat and stir until bubbles break the surface.

3. 3

   Reduce the heat to keep the mixture at a gentle simmer.

4. 4

   Cook for 30 to 40 minutes, stirring frequently with a wooden spoon, until the pudding is thick and creamy, and the rice is tender and soft.

5. 5

   Add the cherries during the final 5 minutes of cooking, then serve the pudding immediately in warmed shallow bowls.

6. 6

   Variation:

7. 7

   Moroccan-Spiced Rice Pudding with Dates, Orange Flower Water and Honey: Increase the grated orange zest in the master recipe to 1 1/2 teaspoon.

8. 8

   Reduce the sugar to 1/4 cup and add 1/3 cup flavourful honey.

9. 9

   Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom.

10. 10

    At the end of cooking, add 1/2 cup coarsely chopped Medjool dates instread of the cherries, as well as 1/2 cup finely chopped pistachio nuts or thin strands of Candied Orange Peel, if desired.

* Per serving · 4 servings · Values may vary.