Risalamande

Ingredients

• 4 cups whole milk
• 1 cup short-grain arborio rice
• ¼ cup granulated sugar
• ¼ teaspoon fine sea salt
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 1.5 cups heavy cream, cold
• 1 teaspoon almond extract
• 1 cup whole roasted almonds, blanched
• ½ cup candied maraschino cherries, halved
• 1 whole whole almond (marzipan prize)

Instructions

1. 1

   Pour 4 cups of whole milk into a heavy-bottomed pot and set it over medium heat. Heat until small bubbles form around the edges and steam rises — this takes about 5 minutes. You want the milk hot but not boiling.

2. 2

   Stir in 1 cup of short-grain arborio rice, stirring constantly for 1-2 minutes to distribute it evenly. The rice will absorb the hot milk gradually, so keep the heat at medium and stir frequently to prevent sticking on the bottom of the pot.

3. 3

   Add 0.25 cup of granulated sugar, 0.25 teaspoon of fine sea salt, 0.5 teaspoon of ground cardamom, and 0.25 teaspoon of ground cinnamon. Stir to combine. Continue cooking, stirring every 2-3 minutes, until the rice is completely soft and creamy, about 25-30 minutes total. The mixture should look thick and porridge-like, and individual grains should be tender and easy to mash between your fingers.

4. 4

   Once the rice is fully cooked, remove the pot from heat and stir in 2 tablespoons of unsalted butter. Let the mixture cool to room temperature, stirring occasionally, about 10 minutes. This takes the heat off so the cream won't deflate when folded in.

5. 5

   Pour 1.5 cups of cold heavy cream into a bowl and whip it using an electric mixer or whisk until soft peaks form — the cream should leave a slight trail when the whisk is lifted out, but should not be stiff. Do not overbeat, or you'll end up with grainy butter.

6. 6

   Fold the whipped cream gently into the cooled rice pudding in two additions using a rubber spatula. Use a folding motion — reach down to the bottom of the bowl, drag the spatula across the bottom, and flip the mixture back over itself. Rotate the bowl as you go. This preserves the airiness of the cream.

7. 7

   Stir 1 teaspoon of almond extract into the folded mixture until fully combined. The pudding should now be light, fluffy, and pale cream-colored.

8. 8

   Gently fold in 1 cup of whole roasted blanched almonds and 0.5 cup of halved candied maraschino cherries. Toss the whole almond (your marzipan prize) into the pudding — this is the hidden treasure that traditionally makes one person at the table a winner.

9. 9

   Transfer the risalamande to a serving bowl or individual dessert dishes. Serve chilled or at room temperature. Traditionally, the finder of the whole almond in their spoonful is crowned the winner and receives a small prize. Top with additional almonds and cherry halves for garnish if desired.

Tools you’ll need

• heavy-bottomed pot (at least 3-quart)
• wooden spoon
• electric mixer or whisk
• large mixing bowl
• rubber spatula
• serving spoon

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