Arborio Rice pudding with Rhubarb & moscato sauce

You can serve your favorite fruit, jam or compote with this Sweet risotto, a quick warm and comforting dessert
Arborio Rice pudding with Rhubarb & moscato sauce

Ingredients and Methods

Rhubarb & moscato sauce


500g Peeled rhubarb cut into 2-inch pieces
100g sugar
1vanilla pod split
1x750ml Moscato
50g Small piece of raw beetroot (adds great color to the sauce)

1) Combine all the ingredients in a suitable pot
2) Bring to the simmer over a gentle heat until the rhubarb is tender
3) Continue to cook for 20 mins gently until the wine has almost reduced; remove the vanilla &beetroot, and then Liquidise

Rice pudding

120g Arborio rice
220ml of water
Pinch of Salt
1 vanilla pod split &scraped
100g sugar
2 cinnamon sticks
75ml Amaretto
75ml cream
400ml milk
Whipped cream to finish before serving


1) Cover the rice with the water add the salt bring to the boil gently cook till the rice is just cooked (el dente) drain in a colander

2) Meanwhile warm the milk, sugar with the vanilla & cinnamon, add the rice and simmer gently until all the milk has been absorbed
Add the amaretto

3) Cool on a tray immediately until required

4) To serve reheat gently with a splash of cream add the whipped cream just before serving

5) To serve warm the rice pudding then top with a generous amount of Rhubarb sauce garnish flaked caramelised Almonds

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

here to view all of Chef Paul Wilson's recipes.

Paul Wilson

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