Chocolate Risotto Pudding
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
56
Spice
68
Sweetness
46
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor
2
Remove the bean pods and keep the milk hot
3
Heat 2 tablespoons of the butter in a large saucepan over moderate heat
4
Stir in the rice and cook, stirring until the rice is hot, about 2 minutes
5
Begin adding the hot milk 1 cup at a time, stirring often and adding more milk when the previous addition has been absorbed
6
Adjust heat to maintain a nice simmer
7
It will take about 20 minutes for the rice to become creamy and al dente
8
It is possible you may not need all of the milk
9
Remove the risotto from the heat and stir in the remaining butter, and chopped chocolate
10
Sprinkle with chopped hazelnuts, shave white chocolate over the top and serve