Zutaten für Risotto Al Cioccolato Chocolate Risotto
- Unsalted Butter
- Risotto Rice
- 1/2 vanilla bean, seeds scraped
- 1 tablespoon dark rum
- 1/2 cup water
- Whole Milk
- Heavy Cream
- Granulated Sugar
- Zest of 1 orange
- Zest of 1/2 lemon
- Dark Chocolate
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Zubereitung von Risotto Al Cioccolato Chocolate Risotto
- Melt the butter in a heavy-bottomed saucepan over medium-high heat.
- Add the Arborio rice and stir continuously for 1-2 minutes until the grains are toasted and translucent.
- Add the scraped vanilla bean seeds, rum, and water. Stir and cook until the liquid is almost completely absorbed.
- Gradually add the milk, about 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 15-18 minutes.
- Reduce heat to low as the risotto cooks, ensuring a creamy consistency. The rice should be cooked through but still have a slight bite (al dente).
- Remove from heat once the rice is cooked and all the milk is absorbed.
- Stir in the heavy cream, sugar, orange zest, lemon zest, and chopped chocolate. Stir until the chocolate is melted and fully incorporated.
- Serve the Risotto Al Cioccolato immediately, while it is warm and creamy.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
114g
Fat
150g
Carbs
19g
