“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
Today, I awoke, literally with this recipe on my mind! I have never attempted risotto before because I have always imagined it to be a complicated process. But I first saw this chocolate risotto recipe made on one of the cooking shows featuring David Rocco. And he actually had 2 young kids helping him make it. So I thought, how difficult could this be? Let me tell you…..it was a cinch! Tender rice covered with sweet, rich chocolate and topped with toasted walnuts. 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!
Yields: 8 servings
Level of Difficulty: easy
- 2 Tablespoons of unsalted butter
- 1/2 cup of arborio rice
- 4 cups of milk (warmed in the microwave)
- 2 Tablespoons of sugar
- 1 cup of semi-sweet chocolate, finely grated
- about 1/2 cup of chopped, toasted walnuts for sprinkling
As is similar to the regular risotto making process, melt the butter in a saute pan on medium heat. Add the rice and stir for a minute or so, until the rice is translucent. Pour 1 cup of the warm milk into the pan and stir until the milk reduces and is absorbed by the rice. At this point, add the 2 TBSP of sugar and stir continuously. As the milk evaporates, add more milk, 1/2 cup at a time. Continue stirring on medium 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 cup 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.
NOTE: I have since made another sweet dessert risotto, Coconut Risotto. I used different ingredients and a slightly different technique, but it’s just as easy. And it is scrumptious!
Recipe adapted from David Rocco