Warm Sweet Risotto with Saffron and Dried Cherries

• 3/4 cup arborio rice (short-grain rice)
• 2 1/2 to 3 cups whole milk (3.5%), do not substitute low-fat or skim milk
• 1/2 cup granulated sugar
• 3/4 teaspoon finely grated orange zest
• 1 plump vanilla bean, scraped out (use both seeds and hull)
• Pinch saffron threads
• 1/2 cup plump dried sweet cherries, such as Bing

1. In a heavy-bottomed 2-quart saucepan, combine all of the ingredients save the cherries.
2. Place the pot over medium-low heat and stir until bubbles break the surface.
3. Reduce the heat to keep the mixture at a gentle simmer.
4. Cook for 30 to 40 minutes, stirring frequently with a wooden spoon, until the pudding is thick and creamy, and the rice is tender and soft.
5. Add the cherries during the final 5 minutes of cooking, then serve the pudding immediately in warmed shallow bowls.
6. Variation:
7. Moroccan-Spiced Rice Pudding with Dates, Orange Flower Water and Honey: Increase the grated orange zest in the master recipe to 1 1/2 teaspoon.
8. Reduce the sugar to 1/4 cup and add 1/3 cup flavourful honey.
9. Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom.
10. At the end of cooking, add 1/2 cup coarsely chopped Medjool dates instread of the cherries, as well as 1/2 cup finely chopped pistachio nuts or thin strands of Candied Orange Peel, if desired.

arborio rice, milk, granulated sugar, orange zest, vanilla bean, saffron threads, sweet cherries

Taken from www.cookstr.com/recipes/warm-sweet-risotto-with-saffron-and-dried-cherries (may not work)