Risotto for Dessert

Sometimes, against your better judgment and respect for your waistline, you have to do something obscenely indulgent. Well, next time you get that urge... might I make a suggestion? Perhaps you should consider a white chocolate risotto. Yes. You should. And, no, I don't even really love white chocolate, I'm an all dark kind of a chocolate girl. It does not matter. I mean, just look at this:



Those are dark chocolate shavings on top, just in case it wasn't decadent enough before. It takes a little bit of time, but a lot less than I expected from a risotto. The real key is that you have to serve it immediately. If you wait it gets a little hardened again and far less magically delicious.

Trust me, it's worth a look.

White Chocolate Risotto
Serves about 4-5
1/2 cup heavy cream (or substitute 1/2 and 1/2)
6 oz white chocolate (chopped up)
1 tbsp. butter
1/2 cup arborio rice
2 1/2 cups whole milk, warmed
3/4 cup white wine (optional, but highly suggested, a sauvignon blanc works)
2 tbsp sugar
1/2 tsp vanilla extract
1/2 tsp orange zest
Chocolate shavings for garnish

1) Put chocolate in a heat proof bowl, heat cream on medium heat until just boiling and pour it over chocolate immediately. Stir until smooth, cool, and cover (let cool for at least 4 hours).

2) Whip chilled chocolate mix to form soft peaks (with heavy cream) or until air has gotten in the mix (with 1/2 and 1/2).

3) Melt butter in a large saucepan. Add rice and cook for one minute, stirring occasionally.

4) Add 1/2 cup of milk, wine, sugar, vanilla, and orange zest, stirring constantly over medium heat until most of the liquid is absorbed.

5) Add another 1/2 cup of milk, stirring until absorbed and repeat until all milk has been added and absorbed (18-22 min).

6) Remove from heat and fold in chocolate cream.

7) Spoon into bowls, garnish, and serve immediately.