Tested till perfect Chocolate Risotto

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.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 tbsp 2tbspbutter
  • 1 cup 1cuparborio rice or other short grain rice
  • 1 cup 1cuphot water
  • 2 cups 2cupswarm milk
  • 1 tbsp 1tbspvanilla
  • 6 oz 6ozbittersweet chocolate or semisweet chocolate, chopped
  • 1/2 cup 1/2cupdried cherries or dried cranberries
  • 3 tbsp 3tbspgranulated sugar
  • 1 pinch 1pinchsalt
  • 1 oz 1ozwhite chocolate, grated
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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.

Nutritional Information Per serving: about

cal 325 pro 7g total fat 17g sat. fat 10g
carb 43g fibre 4g chol 12mg sodium 66mg

% RDI:

calcium 10 iron 12 vit A 7 vit C 5
folate 3
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