Chocolate Risotto from Our Community Table
Greetings, Our Community Table readers!
Years ago, when the newest iterations of the modern “chefs cooking on television” were revving up, my family and I found ourselves nothing less than fascinated. These shows were exciting, and family friendly, and we often enjoyed watching them together.
Especially on vacations. These shows would provide entertainment that was just right for all at the end of the evening following a long day. We would climb over the luggage, and ski gear, and whatever else there was that was taking up most of the space in the very, very small hotel room we all shared, and would settle in on one of the 2 queen beds to see what Yan was preparing on Yan Can Cook. Or find out what “secret ingredient” would be revealed that evening on the Iron Chef. These chefs, and their shows, gave us a glimpse into what food could be like at its best. The food looked delicious, and the presentations were magnificent. These shows inspired us to think more creatively and to think that, perhaps, we might even try a few of these things at home as a family.
The recipe I bring to the table today is from one of those shows, and it is a glorious one. Chocolate Risotto. You read that right…Chocolate Risotto! I mean…who ever heard of such a thing?
When I first saw Chef David Rocco prepare this on his show, David Rocco’s Dolce Vida, I could not believe my eyes. So simple, yet so decadent. Creamy, chocolatey, warm, and rich…oh my! This sumptuous recipe brings happiness wherever it goes and feels like a hug from the Italian grandmother you didn’t know you had. And as February just happens to be the month of love, now would seem a perfect time to let those close to you know you care with these indulgent grains of chocolate coated perfection. On Valentine’s Day, or Tu B’Av, or on a Wednesday just because…
Un abbraccio di cioccolato a tutti!
Chocolate Risotto (Risotto Al Cioccolator)
A recipe by David Rocco
2 tablespoons unsalted butter
1/2 cup arborio rice
4 cups of milk * (I recommend whole), warmed so as not to “cold shock” the butter and rice
2 tablespoons granulated sugar
1 cup (165-175 ounces) bittersweet chocolate, finely grated
Walnuts for sprinkling, toasted and cut into quarters (optional)
Like a regular risotto process, melt the unsalted butter in a hot saucepan over a medium heat. When the butter is warmed and add the rice.
Stir for about a minute or until the rice is translucent.
Pour one cup of warmed milk into the pan and stir until the milk reduces.
Add the sugar and stir continuously.
As the milk evaporates, add another 1/2 cup of warmed milk to the rice and continue stirring, repeating this process of adding milk and stirring until reduced until the rice is at the 'al dente' stage.
Add the grated chocolate to the rice and stir until the chocolate has melted and the milk has reduced to a creamy consistency.
Serve the dessert immediately in cups or small bowls and finish with a sprinkle of walnuts on top if desired.
Toasted Hazelnuts would also be delicious as a topping as would adding some orange zest along with the second milk addition to flavor the chocolate risotto.