Recipe by sage, rosemary, and tyme
Difficulty: Easy Prep Time: 10 minutes Cook Time: 30 minutes Yield: 4 to 6 servings
Top Review by sofie-a-toast
This was so creamy and rich! Just lovely, like a fancy rice pudding. I did have to add a ton more milk (2 cups?) to get the rice all cooked. I think it also needed a little more vanilla and a dash of salt. I experimented with the chocolate and did half dark and half white and then served by layering in individual cocktail glasses. Everyone actually liked the white chocolate better but the dark was delish as well! We found it good both cold and hot. There was definitely more servings than indicated - like around 8 large ones. Thanks for the post! Made for Pick a Chef (PAC) 2011.
- 6 cups milk
- 1 cup sugar
- 2 vanilla beans, split lengthwise
- 4 tablespoons butter, divided
- 2 cups arborio rice
- 1⁄4 lb chopped bittersweet chocolate
- 2 tablespoons chopped hazelnuts
- white chocolate, to shave for garnish
Directions See How It's Made
- Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor. Remove the bean pods and keep the milk hot.
- Heat 2 tablespoons of the butter in a large saucepan over moderate heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes. Begin adding the hot milk 1 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 20 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk. Remove the risotto from the heat and stir in the remaining butter, and chopped chocolate. Sprinkle with chopped hazelnuts, shave white chocolate over the top and serve.