Cov khoom xyaw

• 50g vaj
  100 g arborio mov
  850 ml yog '
  100 ml cream (ib zaug lossis ob zaug, raws li koj xav tau)
  90g caster qab zib
  1 vanilla qab zib, phua, noob scraped thiab reserved
  1⁄2 cinnamon stick
  grated zest ntawm 1⁄2 txiv kab ntxwv
  grated zest ntawm 1⁄2 txiv qaub
  1 tsp Rose syrup los yog 1 tablespoon rosewater
  6 crushed liab peppercorns
  Pinch grated nutmeg
  1 tablespoon flaked almonds (yeem)
  3-4 saffron strands
  1 tablespoon pomegranate noob
  2 tablespoons pistachios, roughly tws
  2 tshiab figs, roughly tws

txoj kev

1. Qhuav lub butter tshaj medium tshav kub, ces ntxiv mov. Do kom txheej nplej zoo li koj tau ua risotto. Do hauv mis nyuj, cream, qab zib, vanilla pod thiab noob, cinnamon, txiv kab ntxwv thiab txiv qaub zest, rose syrup los yog rosewater, liab peppercorns, nutmeg thiab almonds (yog siv).
2. Hloov mus rau lub lauj kaub tais diav thiab ci rau ob teev. Xwb, simmer rau ntawm qhov cub rau 45 feeb los yog kom txog thaum cov mov yog mos, xyuas kom tseeb tias koj do, tshwj xeeb tshaj yog thaum kawg ntawm kev ua noj. Do hauv saffron strands 10 feeb ua ntej nws npaj txhij.
3. Thaum cov mov tau siav, garnish nws nrog pomegranate noob, pistachios thiab figs thiab tshem tawm vanilla pod ua ntej noj.

Daim ntawv qhia no tau nthuav tawm hauv Janet's cookbook, Vanilla, ua noj nrog ib qho ntawm cov khoom xyaw zoo tshaj plaws hauv ntiaj teb.