Sunday, September 23, 2012

risotto al cioccolato

That's chocolate risotto to you and me.

4 tablespoons unsalted butter
1 cup arborio rice
8  cups of milk
4 tablespoons sugars
1 12 oz package semi-sweet chocolate chips
Melt the unsalted butter in a sauté pan and add the rice and stir for about a minute. Heat the milk in a saucepan or a micowave safe dish. Don't boil it, but get it good and hot so that it doesn't lower the temperature of the risotto when it's added. Pour about a cup and a half of milk into the pan and stir until the milk is almost absorbed. Add the sugar and another cup and a half do milk. You will need to stir almost continuously. As the milk evaporates, add another cup of milk to the rice and continue stirring until the milk is absorbed and the rice is tender but not mushy. Turn off the heat and stir in the chocolate chips until they are melted and the risotto has reduced to a creamy consistency. Let sit covered for about ten minutes before serving.

I served the dessert topped with marscapone cheese that was mixed with confectioner’s sugar and some fresh berries.

Serves 8-10.

Peace,
Milton

2 Comments:

Jason Moore said...

Do you want the milk to be warm when poured in... assuming not near boiling as with other risottos in order to not scald the milk, but should it be warm or does it matter?

Also, must it be plated in a whimsical smiley-face or were you simply in the moment?

Thanks for sharing!

don't eat alone said...

Jason,

Thanks for the question. I do heat the milk. I clarified it in the recipe.

Peace,
Milton