This recipe is uber-easy to make, even uber-easier to devour. That’s amore!
adapted from the Williams-Sonoma Risotto Cookbook
3 oz bittersweet chocolate, coarsely chopped
1/2 c heavy (double) cream
3 c whole milk
1 c Arborio Rice
1/3 c sugar
2 T unsalted butter
1/2 c hazelnuts, toasted and skins rubbed off, then chopped
In the top pan of a double boiler over simmering water, combine the chocolate and cream and stire until the chocolate is melted. Set aside and keep warm.
In a saucepan, combine the milk, rice, sugar and butter. Place over low heat and cook, stirring frequently, until the rice is tender, 25-30 minutes.
Remove from the heat and stir in the melted chocolate. Transfer to a serving dish, sprinkle with hazelnuts, and serve.
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