Arborio Rice Pudding with Rum Raising Mascarpone

Rum-Raisin Mascarpone:
1 cup raisins, packed tightly
1 cup brown sugar, packed
1/2 cup dark rum
1 lemon, juice
2 cups mascarpone cream
2 cups heavy cream

Pudding:
2 quarts full milk
2 Tablespoons butter
1 cup sugar
1/2 teaspoon cinnamon, plus more for dusting
1 lemon, zest
1 vanilla bean, split and scraped
1 cup Arborio rice
1/2 cup crème fraiche
Pinch kosher salt


Begin by making the rum-raisin mascarpone: soak raisins in a solution of sugar, rum, and lemon juice.  Muddle with a wooden spoon to help the raisins soak and re-hydrate a little.  Set aside while you prepare the rice pudding.

Take a large saucepan and add the milk, butter, sugar, cinnamon, lemon zest and the split and scraped vanilla bean.  Set over low heat to warm slightly. Cook the Arborio rice until al dente in lots of boiling water. Drain the rice and add to the milk mixture in the saucepan.  Bring to a simmer over medium heat, then  cook for 10 minutes stirring regularly until rice is tender.

Stir well and remove from heat.  The consistency should be more liquid than regular risotto.

Combine the mascarpone and heavy cream and whisk until light and creamy.  Swirl in the strained raisins and drizzle over a little of the soaking liquid.  Serve a generous spoonful over the top of the rice pudding.

Yields 4-6 servings.

Recipe compliments of Tyler Florence.