Print Recipe Coconut cream and vanilla risotto with gold leaf Serves: 4 Cooking Time: 1 hour Ingredients 350g risotto rice 1,5 litres water 50g castor sugar 1 vanilla pod 80ml (1/3 cup) fresh cream 125ml (½ cup) coconut cream 100ml desiccated coconut pinch of salt edible gold leaf (optional), to serve Instructions 1 Rinse the
TO DRINK: The baked-fruit character of De Waal Pinotage Top of the Hill 2006, made from old vines, is plummy, subtle and a perfect match for this dish…