Wednesday, May 22, 2013

Chocolate Risotto

1/2 cup arborio rice
4 cups full cream milk
1 cup bittersweet chocolate
2 tablespoons salted grass fed butter

This is the same process as making regular risotto. Heat full cream milk in a pot on medium to high heat to a simmer. Reduce heat to very low to keep the milk hot during the whole cooking process. In a heavy-bottomed, deep sided pan, melt butter and saute the arborio rice to coat the grains (about 2 minutes). Add one cup of the milk to the arborio. Stir until all the milk is absorbed. Continue to add one cup at a time repeating the process until the rice is cooked (about 30 minutes). Stir in chocolate to melt and serve immediately with fresh cream, ice cream, or fresh berries.

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