Sweet Risotto With Exotic Bananas

Recipe Ingredients

1 cup	160g / 5.6oz	Arborio rice
3		Exotic ripe bananas - (about
1 1/3 lbs	605g / 21oz	Total weight) - peeled and
		Chopped
1/4 cup	40g / 1.4oz	Brown sugar
3 cups	711ml	Milk
1/4 cup	59ml	Crème de cacao liqueur
1/2 teaspoon	2.5ml	Cinnamon

Recipe Instructions

Sprinkle about a third of the rice in the bottom of a 2-quart casserole dish. Then sprinkle on a third of the bananas and a third of the sugar on top of them. Continue sprinkling in thirds until you're done. Pour on the milk and crème de cacao and sprinkle with cinnamon. Cover and bake in a 375F pre-heated oven until the liquid has been absorbed and the rice is tender, about 1 hour. Serve warm.

We discovered that it also tastes good cold, standing in front of the refrigerator :-) You can substitute skim milk or evaporated skim milk instead of whole milk. Also, if exotic bananas aren't available, substitute regular ones. I used evaporated skim milk, regular bananas, and I think I left out the liqueur. Arborio is the short-grained Italian rice traditionally used for risotto. My regular supermarket does carry it. Perhaps another kind of rice would work.

Source:
Emeril Lagasse

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