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Chocolate Risotto

By The Canadian Living Test Kitchen

Tested till perfect

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Chocolate Risotto

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 325
pro 7 g
total fat 17 g
sat. fat 10 g
carb 43 g
fibre 4 g
chol 12 mg
sodium 66 mg
% RDI: -
calcium 10
iron 12
vit A 7
vit C 5
folate 3

Who would have believed that rice could taste so sensational? Creamy, comforting and with a rich chocolate flavour, this unusual and elegant dessert will bring calls for encores.

Ingredients

  • 2 tbsp butter
  • 1 cup arborio rice or other short grain rice
  • 1 cup hot water
  • 2 cups warm milk
  • 1 tbsp vanilla
  • 6 oz bittersweet chocolate or semisweet chocolate, chopped
  • 1/2 cup dried cherries or dried cranberries
  • 3 tbsp granulated sugar
  • 1 pinch salt
  • 1 oz white chocolate, grated

Preparation

In large saucepan, melt butter over medium heat; add rice, stirring to coat. Add hot water; cook, stirring, until most of the liquid is evaporated.

Add 1/2 cup (125 mL) of the milk; cook, stirring frequently, until most of the liquid is evaporated. Continue adding milk, 1/2 cup (125 mL) at a time, cooking and stirring until rice is tender and creamy, about 18 minutes in total. Stir in vanilla.

Add bittersweet chocolate, cherries, sugar and salt ; cook, stirring constantly, until chocolate is melted, about 1 minute. (Make-ahead: Cover and refrigerate for up to 1 day. Add 1/2 cup/125 mL milk; cover with plastic wrap and microwave at High for 1 minute. Stir well.) Spoon into dessert dishes. Sprinkle with white chocolate.

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