Chocolate Risotto

“PUT EAT MORE CHOCOLATE AT THE TOP OF YOUR LIST OF THINGS TO DO TODAY.  THAT WAY, AT LEAST YOU’LL GET ONE THING DONE.”  Author Unknown

 I have never attempted any type of risotto before.  But today, I awoke, literally with this recipe on my mind!  I have enjoyed writing this blog so much thus far.  I’ve enjoyed celebrating my son’s birthday, and paying homage to those who have helped me.  And I’ve been trying to put a variety of recipes up just to start to fill my categories.  But this week it’s Cinco de Mayo and then Mother’s Day.  And it appeared that this recipe was going to sit on the back burner once again.  I’ve been wanting to share it with everyone for some time.  And so today, it just seemed like  ‘it’s now or never’!

For a first time risotto maker, it was the perfect recipe to start with.  You probably will have everything you need in your pantry already.  And while I cooked it slowly and carefully, I kept thinking….unless I scorch the milk in the bottom of the pan….how bad could any mistake be?  You just can’t go wrong with rice and milk and chocolate!  It is unbelievably good. I used semi-sweet chocolate instead of the original recipe’s bittersweet.  But honestly…I can imagine one can improvise in so many different ways…milk chocolate, or white chocolate, or extracts or liqueurs!  Just cook it slow and steady and stir, stir, stir!  It is divine!

And I’m so glad I got one thing off of my ‘to do list’ today!

 RISOTTO:

2 TBSP unsalted butter

1/2 c arborio rice

4 c milk (warmed in the microwave)

2 TBSP sugar

1 c semi-sweet chocolate, finely grated

chopped walnuts for sprinkling

As is similar to the regular risotto making process, melt the butter in a hot pan.  Add the rice and stir for a minute or so, until the rice is translucent.  Pour 1 cup of milk into the pan and stir until the milk reduces.  At this point, add the 2 TBSP of sugar and stir continuously. As the milk evaporates, add more milk, 1/2 c at a time.  Continue stirring on med heat.  (I began at a higher heat and turned it down a couple of times as the milk began to evaporate and I felt a ‘stickiness’ of my spoon at the bottom of the pan.  Be careful not to scorch the milk.)  Continue to repeat adding milk 1/2 c at a time until you have used all the milk and the rice reaches the al dente stage.

Add the chocolate to the rice, and stir until all the chocolate has melted.  Continue to stir until the milk continues to reduce to a creamy texture.   Garnish with toasted, chopped  walnuts.  Serve immediately.

Enjoy!

Recipe adapted from David Rocco