Ingredients for Chocolate Risotto Pudding
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- 4 tablespoons (1/2 stick) unsalted butter
- Arborio Rice
- Bittersweet Chocolate
- 1/4 cup hazelnuts, roughly chopped
- 2 ounces white chocolate, shaved
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How to Make Chocolate Risotto Pudding
- In a medium saucepan, combine 4 cups whole milk, 1/2 cup granulated sugar, and the scraped seeds of 1 vanilla bean (or 2 teaspoons vanilla extract). Bring to a bare simmer over low heat, stirring occasionally. Simmer for 10 minutes to infuse the vanilla flavor.
- Remove the vanilla bean pod(s). Keep the infused milk warm over very low heat.
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add 1 cup Arborio rice and cook, stirring constantly, until the rice is toasted and translucent, about 2 minutes.
- Begin adding the warm milk, 1 cup at a time, stirring continuously until each addition is absorbed before adding more. Reduce heat to maintain a gentle simmer.
- Continue cooking, stirring frequently, for about 20 minutes, or until the rice is creamy and al dente. You may not need all the milk; adjust as needed to achieve desired consistency.
- Remove the risotto from the heat. Stir in the remaining 2 tablespoons of butter and the 6 ounces of finely chopped bittersweet chocolate until melted and smooth.
- Divide the chocolate risotto among serving bowls. Sprinkle with 1/4 cup chopped hazelnuts and shave 2 ounces of white chocolate over the top.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
200g
Fat
79g
Carbs
48g
