Chocolate Risotto Pudding

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My grandmother used to make Chocolate Rice Pudding, and I have searched for a recipe that could match up to hers, since her's did not have measurements, and this recipe is the first one that comes anywhere near hers, and she was an excellent cook.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dish took much longer to fully cook than stated. Not worth the amount of time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved learning the method for cooking the sweet risotto; we liked it without adding the chocolate as it really showcased the flavor of the vanilla bean, just a personal preference.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is clearly a HUGE mistake. I spent 2 HOURS stirring it and used 24 cups of milk and still the Risotto was crunchy. He must have used a different kind of rice for this recipe and neglected to say so. For anyone trying this use the directions on your Risotto Rice and substitute the water for milk...DO NOT follow his. So disappointing - especially after spending so much money on those vanilla beans...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As noted, the liquid was absorbed over an excruciatingly long time. The flavor was satisfactory but the consistency was thick and unpleasant. Never again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a realy nice and easy recipe. I did not make risotto.Instead I cooked rice in milk, sugar and vanilla extract. I made this recipe with california pearl rice and it turned out realy well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

vanilla beans were shockingly expensive 13 dollars a bottle..that was 2 beans..and then the risotto took more than 20 mins to cook and after finishing a whole gallon of milk, rice was still not al dente. i just got tired of stirring the mixture so that it wouldn't get burned. also, i tried to taste it, it was too sweet, maybe i should'nt have added sugar on the milk or used an unsweetened chocolate instead of a semisweet

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this recipe for Valentine's Day dinner & it was a HIT! Being Italian helps I'm sure. I substituted some heavy cream for some of the milk & used a mixture of white, milk & semisweet chocolate since that's what I had on hand. Would highly recommend to all.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had trouble getting it to soften. I simply used water after running out of milk and had no problem after that. I used pecans instead of hazelnuts and it tasted pretty good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I make various risottos quite frequently, and have never had the trouble I had with this recipe. Like other reviewers have noted, the rice did not cook in 20 minutes (although, I didn't expect that it would, nor did it require only 6 cups of milk to reach an acceptable doneness. The flavor was ok, if eaten just shortly after cooking. As with most risottos, however, the dish became gloppy and quite unpalatable as it began to cool. I enjoy many of Mr. Chiarello's recipes, but would not make this again.