Vanilla risotto with peaches and chocolate
6 servings
25 minutes
Vanilla risotto with peaches and chocolate is an exquisite dessert that combines the tenderness of Italian cuisine with the sophistication of French pastry traditions. Born from the idea of giving classic risotto a sweet twist, this dish surprises with contrasting textures and flavors. The creamy vanilla base, soaked in milk, pairs with the rich sweetness of white and dark chocolate, creating a velvety depth of flavor. Juicy peaches add freshness and a slight tartness, while mint leaves finish the composition with an aromatic touch. This risotto can be served as a refined dessert for dinner with friends or as a romantic dish capable of winning hearts. This recipe embodies gastronomic art that unites traditions and modern ideas of sweet cuisine.
1
Heat the milk and keep it warm on the stove.
- Milk: 1 l
2
Heat 4 tablespoons of butter in a pan and sauté the rice until translucent. Pour in the wine and let it evaporate. Start adding milk one ladle at a time (do not add the next portion until the previous one is absorbed by the rice). After 15 minutes of cooking, add vanilla sugar and taste the rice: it usually cooks for about 17 minutes to al dente. Once the rice has the desired texture, remove the pan from heat, add the remaining butter and grated white chocolate. Cover with a lid and let it sit for a few minutes.
- Butter: 6 tablespoons
- Arborio rice: 375 g
- White wine: 1 glass
- Vanilla sugar: 2 tablespoons
- Butter: 6 tablespoons
- White chocolate: 100 g
3
For serving, place the risotto on plates, sprinkle with chopped chocolate, and press pieces into the warm rice. Garnish with peach slices and mint leaves.
- Dark chocolate: 100 g
- Peaches: 4 pieces
- Mint leaves: 6 pieces