Baked Cranberry Dessert Risotto

By Texaschef11

Ingredients

• 8 cups water
• 4 cups Arborio rice
• 6 cups half and half
• 2 cups sugar
• 2 teaspoons nutmeg
• 2 teaspoons orange zest
• 1/4 cup butter
• 4 egg yolks
• 2 cups Ocean Spray® Craisins® Dried Cranberries
• 8 egg whites, room temperature
• 1/4 teaspoon salt
• Powdered sugar

Preparation

Step 1

1. Bring water to a boil in a large saucepan. Stir in rice; return to a boil over medium-high heat. Boil 8 minutes, stirring occasionally. Drain and set aside.

2. Bring half and half and sugar to a boil over medium-high heat in the same saucepan. Stir in rice, nutmeg and orange zest. Reduce heat to low. Cook 20 minutes or until rice absorbs most of the liquid, stirring constantly. Mixture will be thick and creamy.

3. Remove from heat. Stir in butter, egg yolks and dried cranberries. Spread on a sheet pan to cool completely.

4. Beat egg whites with salt just until stiff peaks form.

5. Place half of cooled rice mixture in a large mixing bowl. Gently fold in half of the egg whites. Immediately spoon about 3/4 cup of the mixture into lightly greased individual ramekins or 4-ounce custard cups.

6. Repeat step 5 with remaining rice mixture and egg whites.

7. Bake at 350º F in a standard oven for 25 minutes or until lightly browned. Cool completely.

8. Serve warm or at room temperature in ramekins or unmolded. Sprinkle with powdered sugar.

YIELD: 24 servings