Chocolate Risotto
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.
Servings: 8
Ingredients:
| 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% |
-
2 tbsp (25 mL) butter
1 cup (250 mL) arborio or other short-grain rice
1 cup (250 mL) hot water
2 cups (500 mL) warm milk
1 tbsp (15 mL) vanilla
6 oz (175 g) bittersweet or semisweet chocolate, chopped
1/2 cup (125 mL) dried cherries or cranberries
3 tbsp (50 mL) granulated sugar
Pinch salt
1 oz (30 g) 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 sa< 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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