| Chocolate Nut Risotto | ||||
| Chocolate risotto may sound strange at first, but just think “fancy rice pudding.” Those of you who have made risotto before may think this is a lot of liquid, but two factors come into play: the rice needs more milk than stock to soften, and a true al dente is not desired here. 3 3/4 cups whole milk 2 Tablespoons butter 2 Tablespoons sugar 1/3 cup Arborio rice 1/2 teaspoon vanilla 2 ounces white, milk or semi-sweet chocolate, broken into small pieces 3 Tablespoons Valle dell'Etna nut cream of your choice For garnish: whipped cream, chopped toasted nuts to match nut cream, chocolate curls or shavings Recommended pairings: Use white chocolate with the Pistachio nut cream, semi sweet with the Almond and Espresso flavors and milk chocolate with the Hazelnut. Heat the milk over low heat until it just begins to bubble. Set aside. Melt the butter in a heavy-bottomed saucepan, over medium heat. Add the rice and stir until all of the rice is coated with butter and chalky-looking. Add 1/2 cup milk, vanilla and the sugar. Stir constantly over low heat until the rice has absorbed the milk and then add another half cup. When you have added half of the milk, add the chocolate pieces with half a cup milk and stir so that the chocolate is evenly melted. Continue adding milk until it is all absorbed and the rice is a little softer than al dente. Remove from heat and stir in the nut cream. Serve at whatever temperature you like, garnished with whipped cream, chocolate curls and chopped toasted nuts. |
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