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    You are in: Home / Recipes / White Chocolate Risotto Recipe
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    White Chocolate Risotto

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    KLHquilts's Note:

    My obsession with risotto continues ... and it has led me to this marvelous recipe from Jason Weaver, chef at the Adolphus French Room in Dallas.

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    Units: US | Metric


    1. 1
      Melt the butter in a heavy-bottomed saucepan. Scrape the vanilla bean into the butter and combine. Add the rice and saute for a minute or two.
    2. 2
      Add the sugar and one-third of the half-and-half. Cook, stirring constantly, until most of the half-and-half has been absorbed.
    3. 3
      Add the second third of the half-and-half; cook, stirring constantly, until most of it is absorbed by the rice.
    4. 4
      Continue adding the remaining half-and-half in small portions, stirring and waiting for the liquid to be absorbed between each addition.
    5. 5
      When rice is nearly finished, drain the cherries (reserving the alcohol) and add to the rice. Add the white chocolate and stir until completely melted and combined.
    6. 6
      Once the white chocolate has melted, do NOT put it back on the heat. Serve immediately, with a splash of heavy cream if it suits you.

    Ratings & Reviews:


    Nutritional Facts for White Chocolate Risotto

    Serving Size: 1 (161 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 322.9
    Calories from Fat 157
    Total Fat 17.4 g
    Saturated Fat 10.7 g
    Cholesterol 47.0 mg
    Sodium 59.4 mg
    Total Carbohydrate 35.7 g
    Dietary Fiber 0.8 g
    Sugars 8.2 g
    Protein 6.0 g

    The following items or measurements are not included:

    vanilla beans

    dried cherries

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