Chocolate Risotto Recipe

I came across this recipe in one of my many cookbooks this afternoon and having made it many moons ago I thought I'd give it another shot.  Although I do have a very sweet tooth, it has certainly been a long while since I made a dessert and this delight has left my taste buds tingling. Putting this into the dessert category is very broad, I would more likely call it a sweet lunch. Indulgent and velvety, chocolate risotto is a delightful twist on the classic Italian rice dish. 

Combining the rich flavours of dark chocolate with the creamy texture of a well-made risotto, this dessert brings together two beloved culinary elements in a harmonious marriage. Whether you have a special occasion to celebrate or simply want to indulge in a luxurious treat, making chocolate risotto at home is a rewarding culinary adventure.

Prep Time: 10 mins
Cook Time: 20 mins
Serves: 4

600ml milk
25g sugar
50g butter
125g arborio rice
50g toasted hazelnuts, chopped
50g sultanas
125g good-quality dark chocolate, grated
splash of brandy (optional)
grated chocolate and more chopped hazelnuts to decorate

1. Put the milk and sugar into a saucepan and heat to simmering point.

2. Melt the butter in a heavy-based saucepan, add the rice and stir well to coat the grains.

3. Add a ladleful of the hot milk and stir well. When the rice has absorbed the milk, add another ladleful.  Continue to add the milk in stages and stir until it is absorbed. The rice should be slightly al dente and with a creamy sauce.

4. Finally, add the hazelnuts, sultanas and grated chocolate and mix quickly.  Serve decorated with a little grated chocolate.  Try not to overmix the chocolate as the marbled effect looks good.  For a special treat, add a splash of brandy just before decorating and serving the risotto.