• 75 g (3 oz) sultanas
  • 3 tablespoons medium sherry (optional)
  • 600 ml (1 pint) hot semi-skimmed milk
  • 150 ml (¼ pint) double cream
  • 1 vanilla pod, split lengthways, or 2 teaspoons vanilla extract
  • 50 g (2 oz) caster sugar
  • ½ teaspoon ground mixed spice
  • grated rind of 1 lemon
  • 125 g (4 oz) risotto rice
  • strips of lemon rind, to decorate

Put the sultanas in a bowl with the sherry, if using, and leave to soak while you prepare the risotto.

Put milk, cream, vanilla pod or extract, sugar, mixed spice and grated lemon rind in a saucepan and bring almost to the boil.

Add the rice to the pan and cook on the lowest heat, stirring frequently, for 20–30 minutes, or until the rice is creamy but the grains are still firm.

Stir in the sultanas and any sherry from the bowl and serve warm or cold, decorated with lemon rind strips.

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