Italiano Chocolate Risotto {Recipe}

This recipe (and all Italian recipes) makes me want to officially convert to Italian-ism.  I seriously think I was Italian in my first life (I’m loud, I use crazy hand gestures, and I love to eat). 

This recipe is uber-easy to make, even uber-easier to devour.  That’s amore!

Chocolate Risotto

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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