Monday, June 7, 2010

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.

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