Ingredients
5 green cardamom pods25 gr of butter
100 gr of Risotto rice / I used Arborio rice
25 gr of caster sugar
600 ml of semi - skinned milk
43 gr of sultanas
* For the brûlée topping: 50 gr of caster sugar / The finer the sugar, the better the topping will caramelise.
Description
Petit Chef
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