This chocolate risotto is creamy and absolutely divine. Unlike making traditional risotto which involves a lot of stirring, this dessert is mostly hands free. Arborio rice is cooked in milk along with vanilla until tender and then chopped Perugina dark chocolate is stirred into it to make the most luscious chocolate risotto ever.

Recipe is from Giada’s cooking show. She flavored her ‘Chocolate Rice Pudding‘ from orange zest, but I used vanilla bean. Orange and chocolate is a lovely combination and I would probably try this pudding with Perugina Orangello dark chocolate next time I make it. I topped the pudding with some chopped Baci and it provides nice nuttiness to the otherwise creamy texture.

 

Chocolate Risotto
Chocolate Risotto
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time Passive Time
30 minutes 120 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time Passive Time
30 minutes 120 minutes
Chocolate Risotto
Chocolate Risotto
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time Passive Time
30 minutes 120 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time Passive Time
30 minutes 120 minutes
Ingredients
  • 2/3 cup Arborio Rice Colavita
  • cups milk (2% or whole milk is best here)
  • 1/3 cup sugar
  • 1 pod Vanilla seeds , scraped
  • 1 tbsp cocoa Unsweetened powder
  • 2 oz chocolate ., Perugina 51% Premium , grated
Servings: serving
Instructions
  1. In a saucepan, combine arborio rice, milk, scraped vanilla bean and the vanilla pod. Bring the mixture to a boil, lower the heat to medium low and simmer, stirring frequently, until the rice is tender, about 20 minutes.
  2. Add the sugar, cook till it melts and the mixture thickens a little bit, about 5 minutes.
  3. Remove from heat and stir in the cocoa powder and grated chocolate. Mix well until the chocolate is melted.
  4. Cool for 10 minutes, stirring occasionally. Chill for 2~3 hours before serving and garnish with chopped Baci.
Recipe Notes

 


 

 

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