How to Make Chocolate Risotto

Chocolate risotto is an Italian delicacy similar to rice pudding. Follow these simple steps for the perfect ending to any meal.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 3 squares (3 oz.) semi-sweet baking chocolate
• 2 2/3 cups of milk
• 2 tbsp. sugar
• 4 tbsp. butter or margarine
• 1 cup Arborio rice (also known as Italian rice)
• 1/2 cup raisins (optional)
• Sliced almonds or chopped pecans (optional)

1. Grate the chocolate using a cheese grater or sharp knife and then set aside.(Refrigerate the chocolate first to make it easier to grate.)
2. Put the sugar and milk into a saucepan. Heat the milk and sugar over low heat until the mixture is hot. Make sure the mixture does not come to a boil.
3. Use another saucepan to melt the butter or margarine. Add the Arborio rice and stir just enough so that it's covered by the melted butter or margarine.
4. Add 4 tbsp. of the hot milk and sugar mixture to the rice. Stir well.
5. Add 4 more tablespoons of the hot milk mixture once the rice has soaked up the first bit you added. Continue to stir while adding more of the milk mixture until the rice is soft. The process takes about 20 minutes to complete.
6. Add raisins and almonds or chopped pecans (optional). Stir in the majority of the grated semi-sweet chocolate, saving a bit to sprinkle on top of the desserts.
7. Spoon the chocolate risotto into dessert bowls and sprinkle with the remaining grated chocolate.

Tips & Warnings

• Use any short-grained round or semi-round rice to make chocolate risotto. Aside from Arborio, try Vialone Nano, Carnaroli and Originario. Long grain and minute rice do not work as well because the grains do not stick together (which is necessary for making risotto correctly).
• Chocolate isn't the only thing that turns risotto into a sweet dessert: try chopped dried fruit, honey or jam.