Cherry risotto with mascarpone Recipe

Milk with vanilla in a saucepan. The milk boil and sprinkle in the rice. The lid on and cook the rice the tiOPF on low heat about 30 minutes, stirring occasionally do.

In the meantime, let drain the cherries and the juice in a saucepan. The fruit with 3 / 4 of kirsch drizzle. Stir until smooth cornstarch with the remaining kirsch. Cherry juice with the cinnamon stick and 1 / 3 of the sugar to a boil, stir in cornstarch, let boil again and add the cherries.

Remaining sugar and salt into the hot rice and stir to cool slightly then let the masses. Finally, fold into the mascarpone rice.

Rice and cherries fill alternately in serving glasses. Garnish with herb leaves, edible flowers or churches.

Tip: If you prepare this dessert for kids, you should omit the kirsch. In order to achieve a certain depth of flavor you can work with Zitronen-/Orangenabrieb and some cinnamon.