Recipe courtesy of Giada De Laurentiis
Episode: Black and White
Save Recipe Print
Total:
35 min
Active:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Bring the almond milk, sugar and vanilla beans and pod to a simmer over low heat for 5 minutes. Remove the pod and keep the milk warm while you prepare the risotto.

Heat the butter in a large saucepan over medium heat. Add the rice and stir with a wooden spoon to coat evenly with the butter. Lower the heat to medium low and begin adding the milk 1 cup at a time, stirring often and allowing each addition of milk to be absorbed before adding the next. Be sure to run the spoon along the bottom of the pan to ensure the risotto doesn't stick or burn. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat and stir in the white chocolate and salt.

Serve warm, garnished with the blackberries and a sprinkling of grated dark chocolate.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

White Chocolate Cranberry Cookies

Recipe courtesy of Trisha Yearwood

Shrimp Risotto

Recipe courtesy of Katie Workman

Mushroom Risotto

Recipe courtesy of Tyler Florence

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

White Chili

Recipe courtesy of Ellie Krieger

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Mushroom, Asparagus and Pea Risotto

Recipe courtesy of Trisha Yearwood

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Browse Reviews By Keyword