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Mocha Risotto
Azlin Bloor
4 servings
BeginnerThis is rice pudding with a whole lot of attitude! It's made with risotto rice, it has chocolate and t has coffee - perfect for Easter or any other occasion!
How does one eat it? As is, unadorned, is always going to be good. Of course, a dollop of ice cream, some clotted cream, or my favourite, some mascarpone, enhances the experience by giving you another layer of flavour. Hot or room temperature is a decision you’ll have to make, I personally prefer it warm, the contrast with whatever cold complement you serve will tease your senses, enhancing the experience further.
Total Steps
4
Ingredients
9
Tools Needed
5
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LinsFoodIngredients
- 1 teaspoons vanilla paste or extract
- 30 grams salted butter
- 50 milliliters strong espresso
- 2-4 tablespoons sugar(optional)
- 100 grams condensed milk
- 150 milliliters water
- 400 milliliters fresh full fat milk
- 200 grams arborio rice
- 100 grams 70% dark chocolate
Instructions
1
Step 1
Place the rice, milk, water, condensed milk and sugar and bring to a gentle boil over low heat, stirring to mix everything.
2
Step 2
Reduce heat and simmer for 30 minutes, stirring from time to time, especially at the end, to prevent burning.
3
Step 3
At 30 minutes, add the coffee, stir and cook for a couple more minutes, just to let the additional liquid dry up a little.
4
Step 4
Take off heat and add the chocolate pieces, butter and vanilla, stirring until the chocolate is completely melted and the consistency seizes up slightly from the chocolate (thickens).
Tools & Equipment
saucepan
stirring spoon
measuring spoons
liquid measuring cup
kitchen scale