Sweet risotto with winter compote

2_17032 SWEET RISOTTO with WINTER COMPOTE INGREDIENTS for 4 PERSONS 200 g of rice, 200 ml whipped cream, 50 g almond flakes, 30 g butter, 1 small carton of condensed milk, 1 lemon. For the Compote: 200 g of prunes, 1 glass of port, 100 g of sugar, 1 lemon, 1 stick of cinnamon, 1 tablespoon of cornmeal. Melt condensed milk in a liter of warm water; Add the grated lemon rind and cook for 10 minutes. Toast the almonds in a pan or in the oven. Melt the butter soft focus; Add the rice and sauté for a few minutes. Pour 1/3 of the milk and Cook, stirring occasionally, just enough so the rice has completely absorbed; Add another third of milk and keep still until the rice absorbs him again; Finally add milk and cook again so that the rice is tender. Add the almonds and whipped cream and let it cool. Macerated prunes and dried fruit in a liter of water for an hour. Drain and keep aside. Put the sugar in a saucepan on the heat and, when it is caramelised, pour the port and the maceration of fruit water. Add the cinnamon, lemon zest and cook for 10 minutes; then add the corn flour, dissolved in a little water and cook for 5 minutes stirring constantly. Remove the cinnamon and lemon, put fruit again and cook for a few minutes. Serve the risotto accompanied with cold-warm compost.