Apricot Crumble Risotto

Ingredients

• Arborio rice (1 cup)
• Milk (4 cups)
• Unsalted butter (2 tablespoons)
• Salt (1/4 teaspoon)
• Granulated sugar (1/4 cup)
• Vanilla extract (1 teaspoon)
• Cinnamon (1/2 teaspoon)
• Fresh apricots (4, diced)
• Brown sugar (1/4 cup)
• All-purpose flour (1/2 cup)
• Rolled oats (1/2 cup)

Instructions

1. In a saucepan, bring the milk to a gentle simmer over medium heat. Keep it warm throughout the cooking process.
2. In a separate large saucepan, melt the butter over medium heat until foamy.
3. Add the Arborio rice to the melted butter, stirring for about 2 minutes until the rice is lightly toasted.
4. Gradually add the simmering milk to the rice, one ladleful at a time, stirring constantly. Wait until the liquid is absorbed before adding more milk. Continue this process for about 20 minutes until the rice is creamy and al dente.
5. While the risotto is cooking, in a separate bowl, combine the diced apricots, granulated sugar, vanilla extract, and cinnamon. Mix well and set aside to allow the flavors to meld.
6. In another bowl, mix together the brown sugar, all-purpose flour, rolled oats, and salt to create the crumble topping.
7. Once the risotto is cooked, remove from heat and gently fold in the apricot mixture until evenly distributed.
8. Transfer the risotto to individual serving bowls and generously sprinkle the crumble topping over the top.
9. Place the bowls under the broiler for about 2-3 minutes, or until the crumble topping is golden brown and crispy. Keep a close eye to prevent burning.
10. Serve the Apricot Crumble Risotto warm, savoring each comforting bite.