Budino di Acquerello Riso

Recipe prepared by Chef John Coletta, shown in presentation at Treasure Island foods.

Made with aged Carnaroli Riso from Colombara in the heart of the province di Vercelli, Piemonte, Italia, these perfect whole rice grains are simmered slowly with fragrant, aromatic spices such as star anise, cinnamon, allspice, vanilla beans, bay leaves, and nutmeg. Gently blended with dried organic cherries, raisins and farmer's cream compote complete la rustica dolce di riso.

Serves 8 -10

Sweet Dried Fruits


  • 200 mL Water
  • 50 g. Granulated Sugar
  • 50 mL Red Wine Vinegar
  • 500 mL Barbera Red Wine
  • 100 g. Dark, Dried Raisins
  • 100g. Yellow, Dried Raisins
  • 100 g. Dried Cherries
  • 50 mL. Natural Honey

  • Method
    1. Place a large stainless steel heavy bottom pot onto a medium flame. Add the water and sugar. Allow this mixture to simmer until a light brown caramel is formed.
    2. Add the red wine vinegar and red wine and allow to simmer for 5 minutes.
    3. Add the dried fruits and allow to simmer for 20 minutes or until soft and plump.
    4. Add the honey and simmer for 2 minutes.
    5. Cool and refrigerate until needed.
    6. Remove the pressed, chilled, cooked pork belly from the refrigerator. Portion the pork belly into 1/2" by 3" pieces; reserve in refrigerator.

    Risotto Pudding


  • 2 L. Water
  • 100 g. Sugar
  • 250 g. Carnaroli Acquerello Riso
  • 3 g. Allspice
  • 3 g. Cinnamon
  • 3 g. Star Anise
  • 3 g. Juniper Berries
  • 1 Fresh Bay Leaf
  • 2 Egg Yolks
  • 1.5 oz. Granulated Sugar
  • 1/4 oz. Dry White Wine
  • 6.5 oz. Mascarpone Cheese, whisked to a cream
  • 1 tsp. White Vinegar
  • 1 Egg White, whipped to a stiff peak
  • 1/16 tsp. Kosher Salt
  • 50 g. Confectioner's sugar 
  • 1 mL. Vanilla Extract

  • Method
    1. In a heavy bottom pot, add the water, sugar, and Acquerello riso. Place a 10-inch square of tripe layered cheese cloth onto a clean surface. Place the allspice, sinnamon, star anise, juniper berries and bay leaves into the center of a square. Carefully bring the ends to the center and secure the sachet with butcher's twine. Place the aromatic sachet into the pot. Place the pot onto a low flame and cover with a lid. Allow this mixture to cook until each kernel of rice is cooked through and tender. This should take about 30 minutes. Discard the aromatic sachet and strain the cooked riso. Place the cooked riso onto a clean baking tray and allow to cool at room temperature.
    2. Attach a stainless steel bowl to a mixer. Add the egg yolks, sugar and white wine. Attach a balloon whisk to the mixer and set speed to low. Allow this mixture to blend for one minute. Adjust the speed to high and allow to blend for 5 minutes, forming a thick cream. Transfer the beaten egg mixture to a large stainless steel bowl.
    3. Place the large stainless steel bowl over a double broiler. Continue to whisk this mixture for an additional 5 minutes. The mixture will become creamy and form a ribbon. Insure that the mixture does not become broken in any way. Remove the large stainless steel bowl from the double broiler and place over an ice bath and continue to whisk until the mixture is cool. 
    4. Attach a stainless steel bowl to a mixer. Add the mascarpone cheese to the bowl. Attach a paddle to the mixture and set the speed on low. Allow the mascarpone to become creamy and soft. This should take about 30 seconds. Transfer the beaten mascarpone cheese to the large stainless steel bowl containing a balloon whisk. Allow this mixture to remain over the ice bath.
    5. Add the white vinegar to the bowl of an electric mixer. Using clean paper towels, rub the entire interior of the bowl with vinegar. Attach a stainless steel bowl to a mixer. Add the egg whites and salt to the bowl. Attach a balloon whisk to the mixer and set the speed to low. Allow the egg whites to mix on low for 1 minute. Adjust the speed to high and whisk until a firm peak is achieved. This should take about 3 minutes. Transfer the stiffly beaten egg whites to the stainless steel bowl containing the egg yolks and mascarpone. Gently fold in the egg whites using a plastic spatula. Allow the creamy mixture to rest in an ice bath until firm.
    6. Place a large stainless steel bowl into another large stainless steel bowl containing a mixture of cubed and crushed ice. Add the cooked and cooled acquerello riso and stir using a plastic spatula. Add the confectioner's sugar and vanilla extract and continue to stir with the plastic spatula. Add the creamy beaten egg mixture and gently fold this into the cooked acquerello riso mixture with a spatula. Once the mixture has been evenly distributed, allow the pudding to rest for 30 minutes in the bowl. Transfer the completed acquerello risotto pudding to a non-reactive container and refrigerate. At the time of service, place the risotto pudding into a display glass or serving vessel, insuring that it filled to three quarter capacity. Place a heaping tablespoon of the sweet dried fruit mixture onto the acquerello risotto pudding and serve at once.