Helen RandellChocolate Risotto
December 8th 2009 09:58
I put off making this for ages - for even longer than ages. The problem was, I know how long it takes to make good risotto, and I know that unless you make it and serve immediately, it's never going to have that fresh, smooth, creamy flavour. So, finally I bit the bullet, went back to the kitchen after dinner and spent a good 20 minutes stirring, and it was worth it. A chocolatey rice pudding, this is actually pretty good to reheat, or even eat cold the next day.
Chocolate Risotto
2 1/2 cups milk
20g butter, chopped
1/2 cup arborio rice
50g dark chocolate, finely chopped
2 tbs caster sugar
Bring milk to the boil in a saucepan, then reduce to a simmer. Heat the butter in a heavy saucepan until melted. Add the rice and cook, stirring for three minutes until rice is coated. Reduce heat and add a cup of milk at a time, stirring continually until all milk is absorbed.
Add the chocolate and sugar and stir through until the chocolate melts.
Serve with chocolate mint leaves and raspberries.
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