Vanilla Bean Breakfast Risotto

My boys are really starting to hit the End-of-Term wall.  In the past 10 days I think Jack has lost a different article of school clothing or equipment at least every day whilst Sam wakes up every morning and asks if it's Saturday yet.  So, being the softie that I am, I decided that a National Costume Day was well overdue and kept them home "sick" today.

Blessedly, they both slept in.  Which gave me time to think a bit more about a breakfast risotto my friend ordered when we went to brunch the other day.  With some rhubarb sitting in the fridge just waiting to be used, I got to work.

The result was a sweet and creamy risotto accompanied with a rather delicious fruit compote.  It's not what I'd feed my boys for breakfast ordinarily, but a nice little National Costume Day treat.

Vanilla Bean Breakfast Risotto

Ingredients:-

Fruit Compote:-

*  800g mixed fruit (see tips)

*  70g raw sugar

*  50g water

Risotto:-

*  200g aborio rice

*  30g sugar

*  1/4 vanilla bean

*  250g milk

*  450g water

*  1 egg, lightly whisked

Method:-

Fruit Compote:-

1.  Place ingredients into TM bowl.  Cook for 8 minutes at 90°, on reverse, speed 1.

2.  Cook for a further 4 minutes at 90°, on reverse, speed 1 with the MC removed.

Set aside to cool.

Risotto:-

1.  Mill vanilla bean and raw sugar for 10 seconds on speed 10.

2.  Insert butterfly and add rice and liquid to TM bowl.  Cook for 18 minutes, at 100°, on reverse, speed 1 with the MC removed.  During the last minute of cooking, tip the whisked egg into the mixture through the MC opening at the top.

Serve with the fruit compote and marscapone.

Enjoy!

Tips:-

I used 300g rhubarb, 200g apple, 200g strawberries & 100g blueberries for the mixed fruit.  I only put the strawberries and blueberries into the bowl in the last 4 minutes of cooking.