Tip:
Highlight text to annotate it
X
♫ intro music ♫
I'm Gianni.
And this is MY North Beach.
OH! I'm glad you caught me when you did because
I've been tugging on this Cointreau since I started this recipe.
Now I'm ready.
♫ music ♫
This is one my favorite desserts. I learned this recipe from my friend Dee's mother
whose family harkens from Puglia on the Adriatic in Italy.
So let's see what we have for ingredients. So here's the rice, arborio rice.
We're gonna cook that in milk that's flavored by lemon and vanilla seeds.
The zest of orange. We're gonna put some orange liqueur.
Some egg yolks. And we're gonna lighten it up with some beaten egg whites.
We're gonna do maybe about a half a dozen pieces of lemon peel.
Two...three...four...fi...one more. Seven. A lucky number.
I'm using the seeds from inside this vanilla bean.
You just slit it open and then open it up.
And we're gonna just scrape out the seeds. That's what we're gonna put in to flavor the milk.
And if you don't have any beans to get the
seeds out of, you can always use maybe about a teaspoon of vanilla extract.
Four cups of milk. To that, I'm gonna add the sugar.
My lemon peel. And then these gorgeous vanilla seeds.
Just gonna stir this to make sure the sugar melts into the milk.
I think our milk is hot enough. I can see some steam coming off it. If you look around
the side of the pan, you can see little bubbles forming. So that's what we want.
I'm gonna take my arborio rice....in it goes.
When I first put it in, I like to mix it up a little bit
so that I make sure none's sticking. And this is probably gonna take about 30,
40 minutes to fully cook. But you only have to come and stir it once
in a while. So I'm gonna turn the heat down a little bit. I'm gonna put the top on it.
And we'll come back when the arborio rice is fully flavored and tender.
So here's our arborio rice. It's still intact, but it's very tender.
I had to take it out after it was cooking 30, 40 minutes. And I put it into the bowl to let it cool.
So now I gotta pick out these lemon peels.
Our orange liqueur and the beat up eggs.
So put this right in here.
So we're gonna put the zest of an orange to enhance that flavor.
I'm gonna lighten it up a little bit by beating some egg whites to a stiff peak.
And gently fold this in because if you work this too much, the air you just built up in
here is gonna come out. I don't want to forget my raisins,
so I'm gonna put those in.
Just about a handful.
So let's get the rest of it in.
About 12 strokes and I should be able to get this all mixed.
I really buttered well this 10 inch cake pan
and then I floured it.
Oh, look at that.
Just level it out. That's all there is to it.
We're gonna stick this in the oven and let it bake for probably about 50 minutes.
I took it out of the oven and I let it cool
for about, really, a half hour. And you notice, it puffs up and then it's gonna settle down.
So you can see just doing flour and butter around the side, nothing stuck. But this is
the moment of truth. Let me see if I can get it out of the pan.
Nice a nice.
Confectionary sugar. Let that rain all around.
I'm gonna take some more zest of orange.
So let's take a look and see what we got here.
I gotta have a bite of this. And I want a little bit of this whipped cream, too.
Nice and light.
Mmm.
It's moist. The flavor of the orange, the vanilla bean.
And, in case you don't like it, I got some more Cointreau.
♫ closing music ♫