Savory Rice Pudding with Pork Cracklings and Fish Finger Croutons

1.In a medium saucepan, heat the chicken or vegetable broth over medium heat until simmering. Keep it warm on low heat.

2.In a separate large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic and cook for an additional minute until fragrant.

4.Stir in the Arborio rice and toast it for 2-3 minutes, stirring frequently until the rice is slightly translucent.

5.Pour in 1 cup of the warm broth and stir until the liquid is mostly absorbed. Continue adding the broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.

6.Once the rice is cooked, stir in the whole milk, heavy cream, salt, black pepper, smoked paprika, and grated Parmesan cheese. Mix well and cook for an additional 2-3 minutes until heated through and creamy.

7.Meanwhile, cook the fish fingers according to package instructions until golden and crispy. Once cooked, cut them into crouton-sized pieces.

8.To serve, spoon the savory rice pudding into bowls, top with chopped pork cracklings, and scatter the fish finger croutons on top. Garnish with freshly chopped parsley.