Mocha Risotto
Ingredients
200g arborio rice
400ml fresh full fat milk
150ml water
100g condensed milk
2 - 4 tbsp sugar (to taste, I don't like mine sweet)
50ml strong espresso
30g salted butter
1tsp vanilla paste or extract
100g 70% dark chocolate, broken up
Preparation
1
Place the rice, milk, water, condensed milk and sugar and bring to a gentle boil over low heat, stirring to mix everything.
2
Reduce heat and simmer for 30 minutes, stirring from time to time, especially at the end, to prevent burning.
3
At 30 minutes, add the coffee, stir and cook for a couple more minutes, just to let the additional liquid dry up a little.
4
Take off heat and add the chocolate pieces, butter and vanilla, stirring until the chocolate is completely melted and the consistency seizes up slightly from the chocolate (thickens).
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About
This is rice pudding with a whole lot of attitude! It's made with risotto rice, it has chocolate and t has coffee - perfect for Easter or any other occasion!
How does one eat it? As is, unadorned, is always going to be good. Of course, a dollop of ice cream, some clotted cream, or my favourite, some mascarpone, enhances the experience by giving you another layer of flavour. Hot or room temperature is a decision you’ll have to make, I personally prefer it warm, the contrast with whatever cold complement you serve will tease your senses, enhancing the experience further.
Yield:
4-6
Added:
Wednesday, March 16, 2016 - 11:01am
