Risotto Al Cioccolator: Chocolate Risotto

  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
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  • 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


Step 1

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.

Step 2

Add the chocolate to the rice, and stir until the chocolate has melted and the milk has reduced to a creamy consistency.

Step 3

Serve the dessert immediately in cups and finish with a sprinkle of walnuts on top.

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