Chocolate Risotto
3 servings
35 minutes
Chocolate risotto is an unusual blend of Italian classic and luxurious dessert. This recipe embodies the harmony of creamy Arborio rice, delicate melted chocolate, and exquisite nuts with a hint of brandy. Inspired by traditional risotto cooking techniques, it transforms into a culinary masterpiece perfect for special occasions. The velvety texture of the rice in a creamy sauce, sweet notes of raisins and hazelnuts make the dish incredibly rich. Warm chocolate tones intertwine with light fruity accents, creating a perfect symphony of flavor. It is not just a dessert — it is an art worthy of the final chord of a romantic dinner or a cozy evening with a cup of coffee.
1
Pour milk into the pot, add sugar, and bring to a boil over low heat.
- Milk: 600 ml
- Sugar: 1 tablespoon
2
Melt butter in a saucepan, add rice, and mix well to coat each grain with butter.
- Butter: 50 g
- Arborio rice: 125 g
3
Add half a ladle of milk and mix well. When the rice absorbs the milk, add another half ladle. Continue to gradually pour milk into the rice while stirring constantly. The rice should be cooked to an 'al dente' state in the creamy sauce.
- Milk: 600 ml
4
Add hazelnuts, raisins, grated chocolate, and mix quickly.
- Chopped roasted hazelnuts: 50 g
- Kishmish: 50 g
- Dark chocolate 70%: 125 g
5
Before serving, drizzle the risotto with brandy and sprinkle with grated chocolate.
- Brandy: 1 teaspoon
- Dark chocolate 70%: 125 g