Total Time
Prep 10 mins
Cook 25 mins

Risotto with a Orange Muscat wine, heavy cream, chocolate and Frangelico Liqueur create a Chocolate Risotto for Dessert.

Ingredients Nutrition


  1. Place chocolate, 1/2 cup cream, 1-tablespoon butter, Frangiclo and sugar in a double boiler or bain-marie. Stir chocolate until completely melted and hold warm.
  2. In a large saute pan add butter and risotto. Saute 3-4 minutes adding wine in small amounts until all wine has been absorbed.
  3. Add warm cream 1/2 cup at a time until cream has been absorbed. Cook risotto until tender about 20-25 minutes and remove from heat.
  4. Combine creme fraiche, warm chocolate and stir. Fold chocolate into risotto.
  5. Pour Chocolate Risotto into custard cups and chill for 1 hour.
  6. Garnish with sliced almonds and fresh mint leaves.
  7. Chef's Note: Nebbia wine (Orange Muscat) came from the Half Moon Bay Winery, Half Moon Bay, Ca.