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Recipe for :

Yummy Chocolate Risotto
 

This recipe comes from John Benson-Smith.

The recipe has been supplied by Celebrity Chefs UK, through which John can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

This is a posh, chocolaty rice pudding - a little bit wicked, but very delicious!

Ingredients

30g unsalted butter
125g arborio rice
800ml milk
50g caster sugar
100g dark chocolate, broken into pieces
50g dark chocolate chips

Decoration:
Clotted cream / mascarpone / vanilla ice cream
Chocolate biscuit / chocolate shapes
Cocoa crispies
Icing sugar and / or cocoa powder
Chocolate sauce

Method
  • In a heavy based pan, melt the butter over a medium heat, then stir in the arborio rice and ensure that all the grains are coated with a little of the butter.
  • Add the milk, a little at a time, allowing it to be absorbed by the rice, stirring the mixture constantly. Then add the sugar. Cook for fifteen minutes over a moderate heat, stirring frequently to prevent it from sticking. Add the dark chocolate and cook for a further five minutes.
  • Once it has cooled slightly, add the chocolate chips and stir until thoroughly mixed in. The rice should be cooked but left a little al dente.

To Serve:

Divide the mixture between four bowls. This is best served immediately with clotted cream, mascarpone or vanilla ice cream and a blob of whipped cream too if you wish. Decorate with a chocolate shape, cocoa crispies or a chocolate biscuit, drizzle over chocolate sauce and finish with a dusting of icing sugar and/or cocoa powder.

To prepare in advance:

Begin as above, then gradually add about three quarters of the milk and cook it out until the rice is two thirds cooked. Spread onto a tray and chill until needed. To reheat, place the risotto mixture back into a pan and continue to incorporate the rest of the milk until the rice is cooked. It should not be too sloppy or too stodgy! Add the sugar & chocolate and continue as above.

Serves 4

John Benson-Smith

 
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