Frangelico's Chocolate Risotto

"Risotto with a Orange Muscat wine, heavy cream, chocolate and Frangelico Liqueur create a Chocolate Risotto for Dessert."
 
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photo by Potagekempcc photo by Potagekempcc
photo by Potagekempcc
Ready In:
35mins
Ingredients:
9
Yields:
6 Custard Cups
Serves:
6
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ingredients

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directions

  • 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.
  • In a large saute pan add butter and risotto. Saute 3-4 minutes adding wine in small amounts until all wine has been absorbed.
  • 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.
  • Combine creme fraiche, warm chocolate and stir. Fold chocolate into risotto.
  • Pour Chocolate Risotto into custard cups and chill for 1 hour.
  • Garnish with sliced almonds and fresh mint leaves.
  • Chef's Note: Nebbia wine (Orange Muscat) came from the Half Moon Bay Winery, Half Moon Bay, Ca.

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