Risotto al Cioccolato I created this sweet improvisation on a traditionally savory recipe for my historical cooking blog, The Great American Cooking Project.  (Check out the how-to video!) Inspired in equal measure by rice pudding and chocolate mousse, I added rich, dark chocolate and cream to slow-cooked Arborio rice, chilled it, and layered it with strawberries and liqueur-spiked whipped cream. With a glass of fine prosecco, it’s simply divine. When the weather demands it, you might also serve this hot, perhaps with a crisp Italian cookie on the side instead of fresh strawberries.6-7 cups of water5 tablespoons unsalted butter1 1/2 cup Arborio rice6 ounces dark chocolate (60% cocoa and up)1/4 cup granulated sugar plus 1 teaspoon (approximately)1 pint cream2 teaspoons vanilla extract2 tablespoons white chocolate liqueur, such as Godiva (optional)1 pint strawberries, sliced very thin In a saucepan over medium heat, bring the water to a steady simmer. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the rice and stir to coat. Saute lightly and add 1/2 cup of simmering water. As the rice dries out, continue adding simmering water, 1/2 cup at a time. Stir frequently to make sure the rice doesn’t stick. Continue until all the water is absorbed and the rice is quite soft and creamy. After you’ve added about half the water, stir in the sugar. (You may not need all 7 cups of water. As you get to the end, add just 1/4 cup of water at a time, to avoid drowning the risotto.) While the risotto is cooking, prepare the strawberries. Sprinkle sliced strawberries with about 1 teaspoon sugar (or more, if the strawberries are tart) and about 2 tablespoons of water. Reserve in the refrigerator until ready to serve. When the rice is finished cooking (it will take about 30 minutes), place chocolate in a microwave-safe bowl and microwave on high y until melted, 30 seconds at a time, stirring every 30 or 15 seconds. (It will take 60 to 80 seconds.) Add melted chocolate, vanilla extract, and 1/2 pint cream to rice and stir well. Chill in the refrigerator for at least 1 hour. When ready to serve, whip the remaining 1/2 pint cream with an electric mixer (add 2 tablespoons chocolate liqueur or 1 teaspoons sugar, if desired). Arrange risotto in martini or other glasses: a layer of risotto, followed by a layer of strawberries, another layer of risotto, and topped with plenty of whipped cream. Serves 6.
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Risotto al Cioccolato

I created this sweet improvisation on a traditionally savory recipe for my historical cooking blog, The Great American Cooking Project.  (Check out the how-to video!) Inspired in equal measure by rice pudding and chocolate mousse, I added rich, dark chocolate and cream to slow-cooked Arborio rice, chilled it, and layered it with strawberries and liqueur-spiked whipped cream. With a glass of fine prosecco, it’s simply divine.

When the weather demands it, you might also serve this hot, perhaps with a crisp Italian cookie on the side instead of fresh strawberries.

6-7 cups of water
5 tablespoons unsalted butter
1 1/2 cup Arborio rice
6 ounces dark chocolate (60% cocoa and up)
1/4 cup granulated sugar plus 1 teaspoon (approximately)
1 pint cream
2 teaspoons vanilla extract
2 tablespoons white chocolate liqueur, such as Godiva (optional)
1 pint strawberries, sliced very thin

  1. In a saucepan over medium heat, bring the water to a steady simmer. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the rice and stir to coat. Saute lightly and add 1/2 cup of simmering water. As the rice dries out, continue adding simmering water, 1/2 cup at a time. Stir frequently to make sure the rice doesn’t stick. Continue until all the water is absorbed and the rice is quite soft and creamy. After you’ve added about half the water, stir in the sugar. (You may not need all 7 cups of water. As you get to the end, add just 1/4 cup of water at a time, to avoid drowning the risotto.)
  2. While the risotto is cooking, prepare the strawberries. Sprinkle sliced strawberries with about 1 teaspoon sugar (or more, if the strawberries are tart) and about 2 tablespoons of water. Reserve in the refrigerator until ready to serve.
  3. When the rice is finished cooking (it will take about 30 minutes), place chocolate in a microwave-safe bowl and microwave on high y until melted, 30 seconds at a time, stirring every 30 or 15 seconds. (It will take 60 to 80 seconds.) Add melted chocolate, vanilla extract, and 1/2 pint cream to rice and stir well. Chill in the refrigerator for at least 1 hour.
  4. When ready to serve, whip the remaining 1/2 pint cream with an electric mixer (add 2 tablespoons chocolate liqueur or 1 teaspoons sugar, if desired). Arrange risotto in martini or other glasses: a layer of risotto, followed by a layer of strawberries, another layer of risotto, and topped with plenty of whipped cream.

Serves 6.

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  1. caitlinsplaytime reblogged this from ffffood and added:
    WANT THIS NOW!!!
  2. ffffood posted this