*  Exported from  MasterCook  *
 
                             Breakfast Risotto
 
 Recipe By     : Breakfasts and Brunches by Norman Kolpas 
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Rice/Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          apple juice -- unfiltered
    2      sticks        cinnamon -- broken in half
           pinch         nutmeg
    2      cups          1% low-fat milk
    2      tablespoons   unsalted butter
    1 1/2  cups          Arborio rice
      1/2  teaspoon      salt
      1/2  cup           raisins
                         dark brown sugar -- for topping
                         milk or cream -- for topping
 
 In a saucepan, combine apple juice, cinnamon sticks and nutmeg. Bring to a
 boil over medium-high heat; immediately reduce heat to low and keep warm.
 At same time, in a separate saucepan, warm milk over medium-low heat; turn
 off heat and keep warm.
 
 In a large, non-aluminum saucepan over medium-low heat, melt butter. Add
 rice and salt and stir with a wooden spoon until rice begins to turn
 translucent, 2 to 3 minutes. Ladle about 1/2 cup of hot apple juice and
 stir rice until it absorbs juice. Continue adding juice about 1/4 cup at a
 time until absorbed. When all the juice has been absorbed ladle in about
 1/2 cup of warm milk along with raisins. Stir until milk is absorbed. Add
 remaining milk the same way, stirring after each addition until fully
 absorbed before adding more milk. 
 
 All liquid will have been added and rice will be tender in about 30
 minutes. Test a few kernels; they should be al denta --- creamy on the
 outside but firm to the bite at the center.
 
 Remove pan from heat, cover and let stand for about 5 minutes. Isdle
 risotto into warmed individual bowls. Pass brown sugar and milk or
 half-and-half at table to be added to taste. 
 
 4 servings, excluding optional toppings, each provides 503 cals (7.8 g fat
 or 13.8% cff).  Original recipe used whole milk. 
 
 Ref: Breakfasts and Brunches by Norman Kolpas, (Williams-Sonoma Kitchen
 Library / Time-Life Books). Reviewed by Press-Enterprise, 1996 Ap 10
 Riverside.  MC by phannema@wizard.ucr.edu
 
 
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