Chocolate Risotto
This recipe makes 8 servings
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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