Friday, September 19, 2008

Chocolate Risotto

If you have never tasted a sweet risotto, there is a treat in store. Italian-style Chocolate Risotto is delectable and children of all ages love it. Recipe serves 4-6.


Scant 1 cup risotto rice
2 1/2 cups creamy milk
3 ounces (90 g) plain chocolate, broken into pieces
1 ounce (30 g) butter
About 1/4 cup caster sugar
Pinch of ground cinnamon
4 tablespoons double (thickened) cream
Fresh raspberries and chocolate caraque, to decorate
Chocolate sauce, to serve


1. Put the rice in a non stick pan. Pour in the milk and bring to the boil over a low to medium heat. Reduce the heat to the lowest setting and simmer very gently for about 20 minutes, stirring occasionally, until the rice is very soft.
2. Stir in the chocolate, butter and sugar. Cook, stirring all the time over a very gentle heat for 1-2 minutes, until the chocolate has melted.
3. Remove the pan from the heat and stir in the ground cinnamon and double cream. Cover the pan and leave to stand for a few minutes.
4. Spoon the risotto into individual dishes or dessert plates, and decorate with fresh raspberries and chocolate caraque. Serve with chocolate sauce

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