The FiFi Report 214

Peach, Raspberry, and Riccadonna Asti Risotto….Adulterated from The Riccadonna Recipe book
It’s risotto for dessert…what a fabulous idea. What a delicious idea. What a drunk idea. You can use blueberries, pears or any fruit in season
For 4 girls, 30 models, 2 fat men you need:


750ml Riccadonna Asti sparkling wine
80g sugar
1 vanilla bean, seeds scraped
1 cinnamon quill
1 grated orange rind
1 grated lemon rind
300g Risotto rice
6 ripe peaches or pears
120g mascarpone
Half punnet of raspberries or whatever fruit is in season
A few crushed Amaretti biscuits for accessorizing

  • Pour a wine. You are cooking with Riccadonna wine so it’s best you test it to make sure it’s right.
  • Remove Balenciaga floral dress.
  • Throw on leisure suit.
  • Remove Hermes cuffs and tie hair back.
  • Ignore phone/blackberry/calls from AA.
  • Zest the orange and the lemon. Watch the manicure. * you can delegate this task while you sample more wine.
  • Now get out a chopping board and peel, de-stone and chop the fruit into pretty, little quarters.
  • You can delegate this task too. It’s important to make sure the wine is good enough. So double check another glass.
  • Heat up a heavy based chic saucepan (that has a lid).
  • Throw in the Riccadonna Asti sparkling white wine, the sugar, and the opened vanilla bean and seeds, the cinnamon, orange and lemon zest.
  • Add the rice, and stir. Breathe in. It smells divine.
  • Now turn it down and then cover it for about 20 minutes…stirring occasionally. .
  • When you and the rice have both soaked up all the wine you will both be cooked.
  • it might take more than 40 mins. So Keep stirring and add a dash of wine if the rice is still still hard. It should be slightly mushy and al dente. Think cellulite thighs and you have the look.
  • Add the peaches or whatever fruit you have to the rice.
  • Please stir it once. You don’t want to mush it up like a bad face mask. Scary.
  • Let it cool slightly.
  • Remove the vanilla bean and cinnamon. They will taste awful if you eat these whole.
  • Let it cool slightly. You don’t want the rice too hot or when you add the Marscepone (next) it will split. Like a bad headache. Ouch.
  • Now stir the naughty mascarpone cream through the rice which is now risotto. Gently.
  • Go on: Taste it and add more cream if you think it needs it.
  • Now fold in the berries as gently as you would fold a Lanvin tuille dress.
  • Optional: Mash up and crush Amaretti biscuits and sprinkle them over the risotto
  • Serve warm with more cream and accessorized with a few more berries and another dollop of marscepone.
  • Divine.