Recipe courtesy of David Rocco
Risotto Al Cioccolator: Chocolate Risotto
- Level: Intermediate
- Yield: 4 servings
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
2 tablespoons unsalted butter
1/2 cup arborio rice
4 cups of milk
2 tablespoons sugar
1 cup bittersweet chocolate, finely grated
Walnuts for sprinkling, quartered
Directions
- Similar to a regular risotto process, melt the unsalted butter in a hot pan and add the rice. Stir for about a minute or until the rice is translucent. Pour a cup of milk into the pan and stir until the milk reduces. Add the sugar and stir continuously. As the milk evaporates, add another 1/2 a cup of milk to the rice and continue stirring. Repeat this process until the rice is at the 'al dente' stage.
- Add the chocolate to the rice, and stir until the chocolate has melted and the milk has reduced to a creamy consistency.
- Serve the dessert immediately in cups and finish with a sprinkle of walnuts on top.