Chilled Vanilla Risotto with Orange Poached Peaches

Method

1 Put milk and vanilla pod into a large pan and bring slowly to the boil. Stir in rice; reduce heat and simmer gently for about 40min, stirring from time to time, until rice is soft and most of the liquid has been absorbed. You might need to add a little more milk as the rice cooks.

2 Stir in sugar, remove vanilla pod and set risotto aside to cool. Once mixture has cooled, stir in cream, pour into a large bowl, cover and chill.

3 For the peaches: Put sugar into a pan with 600ml (1 pint) water and orange zest and juice. Bring to boil; bubble for 5min. Add peaches, bring back to the boil; cover pan. Simmer for 10-15min until they're almost soft, turning from time to time.

4 Lift out fruit, reserve liquid. Leave to cool slightly; remove skins. Put peaches into a dish. Bring reserved liquid to the boil for 10min until syrupy. Strain over fruit. Cool, cover and chill.

5 Divide risotto among 10 bowls. Add a peach to each, a little syrup and cinnamon.