Frangelico's Chocolate Risotto |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Risotto is infused with a Orange Muscat wine, heavy cream, rich chocolate and Frangelico Liqueur. Now you have a simple Chocolate Risotto Dessert with a wonderful flavor. Ingredients:
4 ounces bittersweet chocolate chips |
3 cups heavy whipping cream |
4 tablespoons unsalted butter (cold) |
1/4 cup frangelico (italian liqueur) |
1 tablespoon fine sugar |
1 tablespoon creme fraiche |
1 cup risotto rice |
1/2 cup sweet dessert wine (nebbia orange muscat) |
1/2 cup toasted almond |
Directions:
1. Place bittersweet chocolate chips in a double boiler or bain-marie. Add 1/2 cup cream, 1 tablespoon cold butter, Frangiclo, fine sugar and creme fraiche. Slowly stir chocolate until completely melted and hold warm.
2. In a large saucepan combine remaining 2 1/2 cups cream, 2 tablespoons butter and stir until the butter is incorperated.
3. In a large saute pan add remaining 1 tablespoon butter and risotto. Saute risotto for 3-4 to minutes. Add wine in small amounts and repeat this step until all the wine has been absorbed.
4. Add warm cream 1/2 cup at a time into the risotto and stir. Repeat this step until all the cream has been absorbed. Cook risotto until tender about 20-25 and remove from the heat.
5. Fold in creme fraiche and warm chocolate into risotto. Pour chocolate risotto into custard cups and chill for 1 hour.
6. Garnish with slivered almonds and fresh mint leaves.
7. Chef's Note: Nebbia wine (Orange Muscat) came from the Half Moon Bay Winery, Half Moon Bay, Ca.
|
|