Skip to main content

Spiced Chocolate Risotto

When Fudge Ripple's recipe for "Chocolate Malted Risotto" popped up on my blog reading list this morning, I was instantly roped in.  Risotto is a household staple, but it's always savory, usually with mushroom and kale, sometimes with sausage. 

I have never made - or even envisioned - a sweet risotto!  But, as always, not having some of Christy's ingredients, I used her recipe as an inspiration and used my own cooking experience for this culinary adventure.

I began by toasting the arborio rice* with a pat of butter in one pan and simmering milk - generously spiced with ground nutmeg, ground cinnamon, and ground cardamom and lightly sweetened with raw sugar - in another pan. 

Ladle by ladle, I spooned the hot milk into the risotto pan, stirring until the milk was absorbed.  While the rice was still firm, I added of unsweetened cocoa to the pan and continued adding milk and stirring till absorbed.  Once the rice was soft, but still with a bite, I removed the pan from the heat and stirred in marscarpone cream. 

Because this is such a rich dessert, I served it in mini soup tureens, garnished with shards of dark chocolate.  What a hit! 

Thanks to Christy at Fudge Ripple for the creative inspiration.

*The rule of thumb that I was taught in Italy: you use one handful of rice per person that you're feeding and add an extra one for the pot.

Photobucket


Comments

  1. what an awesome, unusual, recipe! i feel like this needs a try just for curiosity's sake!
    -meg
    @ http://www.clutzycooking.blogspot.com

    ReplyDelete
  2. That looks simply delicious. I love rice pudding, but would never thought of making a "risotto."

    ReplyDelete
  3. I didn't even know you could make sweet risotto! It does sound similar to rice pudding, but even better in chocolate!

    ReplyDelete
  4. Christy and Camilla -- two of my favorite food bloggers. So cool to read how the inspiration flowed! Camilla, as always, a mouthwatering creation! I know I'd love it!

    Always a pleasure to have you be a part of "A Little Birdie Told Me..." Tuesday at Rook No. 17!!

    Jenn

    ReplyDelete
  5. What a unique and delicious looking recipe!
    Beth

    ReplyDelete
  6. Oh my! That looks fantastic! Risotto is a staple in the Leaven household as well, and like you I've never thought of making a sweet version. I can't wait to try this out! :)s

    ReplyDelete
  7. This sounds heavenly.

    I'm hosting a weekly link up, Sweet Tooth Friday, and I'd love to have you share your recipe. http://alli-n-son.com/2011/03/10/vanilla-donuts/

    ReplyDelete
  8. This sounds delicious! I've tried a similar filipino chocolate rice pudding before bit it's not made like a risotto, I'm intrigued! Found you through Sweet Saturdays round up, I'm on there too. Thanks for the inspiration!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas