White Chocolate Risotto

White Chocolate Risotto
White Chocolate Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 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

  • Garnish

  • Chocolate shavings and edible gold leaf

Directions

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.

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