Chocolate risotto

Chocolate risotto

The popular Italian rice dish - risotto , can become not only the main, but also go into the category of desserts. Risotto Al Cioccolator, as the Italians call a chocolate version of risotto, can be supplied with fresh fruit or nuts. It turns out very tasty.

How to cook chocolate risotto?

Ingredients:

  • cream - 1 1/2 st .;
  • milk - 2 1/2 st .;
  • sugar - 1 1/2 Art. spoons;
  • vanilla extract - 1/2 tsp;.
  • butter - 1 tbsp. a spoon;
  • Arborio rice - 1 st .;
  • red wine - 1/4 st .;
  • Salt - a pinch;
  • chocolate - 75 g;
  • almond petals - 1/4 Art.

preparation

Milk and cream mix and heated on the stove with the addition of vanilla extract and a pinch of salt. The mixture should be heated, but not boil!

While the milk is heated, put on a thick slab pan and melt the butter in it. In the melted butter fall asleep rice and fry it a couple of minutes, then add the wine. Once the liquid has evaporated, begin to gradually add the milk mixture, in a ladle at a time, until completely absorbed. When this lamp must be less than average. As soon as the rice absorbs all the milk, add the chocolate and remove the bowl from the heat. Mix rice up until chocolate is melted. When a dish of almonds showered petals. Chocolate and almond risotto should be served immediately after cooking.

Chocolate risotto with hazelnuts

Ingredients:

  • coconut oil - 1 1/2 Art. spoons;
  • Arborio rice - 2/3 st .;
  • cocoa powder - 1/4 st .;
  • almond milk - 4 tablespoons .;
  • coconut cream - 1/2 st .;
  • honey - 1/2 st .;
  • vanilla extract - 2 teaspoons;.
  • coconut milk - 1/2 st .;
  • hazelnuts - 1/4 Art.

preparation

In a saucepan fall asleep cocoa and mix it with a couple of tablespoons of almond milk. Once the mixture becomes a paste, add to it the remains of almond milk and mix thoroughly.

Chocolate risotto
Should be added coconut cream, honey, vanilla extract. We bring the mixture to a light boil and leave on low heat.

On coconut oil fried rice, fill it half the hot milk and cook, stirring, until the liquid has been absorbed completely. Further portions add milk, stirring constantly Fig.

Once the rice has absorbed all the liquid, pour in the coconut milk and cook the risotto until it is completely absorbed. Before serving, sprinkle with chopped hazelnut risotto. Serve the dish to the table immediately after preparation.


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