White Chocolate Risotto
- 1/2 c heavy cream
- 6 oz white chocolate, chopped and some shards
- 1 tbs butter
- 1/2 c arborio rice
- 2 1/2 c whole milk, warmed
- 3/4 c white wine
- 2 tbs sugar
- 1 vanilla bean, split or 1/4 tsp vanilla extract
- 1/2 tsp orange zest
- pinch of saffron threads
- Chocolate shavings and edible gold leaf
Heat cream in saucepan over medium heat until just boiling. Meanwhile, place chocolate in a large heat proof bowl.
Pour hot ceam on top, let stand for a minute, whisk until smooth.
Cool, cover and chill for at least 4 hours or overnight.
Whip chilled chocolate cream with a hand mixer to form soft peaks, set aside.
Melt butter ina a large sauce pan.
Add rice, cook for 1 minute, stirring occasionally.
Add 1/2 c milk, wine, sigar, vanilla, orange zest and saffron.
Stir constantly over medium heat until most of the liquid is absorbed.
Add another 1/2 c milk, stir. Repeat process until all milk is absorbed, about 18-20 minutes. Remove from heat, fold in chocolate cream. Spoon into small bowls, and garnish.