Chocolate Risotto

OK so after posting my risotto & risotto ball recipes I was inspired to try making a sweet risotto. It’s something I’d heard of & read about but hadn’t actually tried yet. Whilst it was verrrry yummy, I’m not a fan of rice deserts because of the texture. But for those of you who are, I would greatly recommend it!

Ingredients (serves 4)
1 1/2 tbsp. cocoa
1 vanilla bean, split or 1 tsp. vanilla bean paste
1/2 cup Arborio rice
2 cups (500ml) milk
1/2 cup caster sugar or brown sugar depending on your preference
30g unsalted butter
250ml (1 cup) thick cream
60ml (1/4 cup) brandy or alcohol of your choice. Baileys or Kahlua also work quite well.
Ice cream and biscotti, to serve

Method:
1. Place cocoa in a saucepan with 1 cup water and vanilla bean, bring to the boil.
2. Add rice then turn off heat and allow to soak for 5 minutes.
3. Return rice to low heat, add the milk and cook very gently, stirring occasionally until rice is tender.
4. Add sugar, butter, cream and brandy, and cook over low heat, stirring for a further 5 minutes. 5. Remove vanilla bean pod (if used). Serve immediately with a biscotti & some ice cream.


Change it up by adding some coffee or cinnamon!

x Sunny x