Best Risotto Al Cioccolato Chocolate Risotto Recipes

Chocolate Risotto Pudding image

Provided by Michael Chiarello : Food Network

Categories dessert

Time 40m

Yield 4 servings

Number Of Ingredients 8

6 cups milk
1 cup sugar
2 vanilla beans, split lengthwise
4 tablespoons butter, divided
2 cups Arborio rice
1/4 pound chopped bittersweet chocolate
2 tablespoons chopped hazelnuts
Small piece white chocolate, to shave for garnish

Steps:

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.

White Chocolate Risotto image

Provided by Giada De Laurentiis

Categories dessert

Time 35m

Yield 6 servings

Number Of Ingredients 9

5 cups unsweetened almond milk
1/2 cup sugar
1 vanilla bean, split lengthwise and beans scraped
2 tablespoons butter
2 cups Arborio rice
4 ounces white chocolate, chopped
1/8 teaspoon fine salt
1 cup blackberries
4 ounces unsweetened dark chocolate, grated, for garnish

Steps:

Bring the almond milk, sugar and vanilla beans and pod to a simmer over low heat for 5 minutes. Remove the pod and keep the milk warm while you prepare the risotto.
Heat the butter in a large saucepan over medium heat. Add the rice and stir with a wooden spoon to coat evenly with the butter. Lower the heat to medium low and begin adding the milk 1 cup at a time, stirring often and allowing each addition of milk to be absorbed before adding the next. Be sure to run the spoon along the bottom of the pan to ensure the risotto doesn't stick or burn. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat and stir in the white chocolate and salt.
Serve warm, garnished with the blackberries and a sprinkling of grated dark chocolate.

Warm Chocolate Risotto image

Provided by CoffeeB

Categories Dessert

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup MINUTE White Rice, uncooked
1 cup milk
1/3 cup sugar
2 tablespoons unsalted butter
1/4 cup heavy cream
1/2 cup semi-sweet chocolate chips

Steps:

Nutrition Facts : Calories 396.5, Fat 20, SaturatedFat 12.2, Cholesterol 44.2, Sodium 41, Carbohydrate 52.7, Fiber 1.7, Sugar 28.1, Protein 5.1

Risotto Al Cioccolato (Chocolate Risotto) image

Provided by Muffin Goddess

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 cup risotto rice, unrinsed (Arborio or vialone nano are good choices)
1 vanilla bean, split
2 tablespoons rum
2 cups water
1 cup whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1 teaspoon orange zest, grated
1 teaspoon lemon zest, grated
8 ounces good-quality dark chocolate, chopped

Steps:

Melt the butter in a saucepan over very high heat. Add the rice. Stir continuously until the rice is very hot (do not allow rice to brown). Add the vanilla bean, rum and water to the pan, and cook until nearly all of the liquid is evaporated.
Add the milk gradually in small amounts, stirring in between additions until the milk is absorbed. It should take about 15 to 18 minutes of stirring to add all the milk and cook the rice.
Once the rice is cooked and all the milk is absorbed, remove the pan from the heat. Add the cream, sugar, orange and lemon zests, and chocolate. Stir well to mix everything and distribute the melted chocolate. Serve immediately.