Chilled White Chocolate Risotto

chilled white chocolate risotto

Hey, it's Dan I'm sharing one of my recipes with you as step-mother aka 'The Lone Baker' can't be here tonight. Oh yeah, Elly and I are doing another café/cake review soon so watch out for that should be awesome.

Chilled White Chocolate Risotto

I've adapted this from one of Jamie Oliver's recipes.

 

Ingredients

4 tbs caster sugar

85 gram (3oz) butter

2 teaspoons of vanilla essence or extract

½ cup water

325 gram (11.5oz) risotto rice

1 litre (4 cups) full fat milk

100 gram (3.5oz) best white chocolate grated

100 gram (3.5oz) dark 70% chocolate chocolate in chunks or curls

extra one to two cups of milk

 

Method

In an appropriately sized high sided, thick bottom pan with a lid, slowly melt two-thirds of the butter. Add your rice and the sugar. Turn the heat up to medium, stir the rice, and add the water, continuing to stir until it has almost cooked away.  Now add the milk little by little. Keep the rice on a slow but constant simmer for about 16 or 17 mins and stir it as often as you can. In this way you move the starch out of the rice and this will give you creamy end product, much like the classic Italian rissotto. When the rice has cooked through it should be soft yet still holding its shape. You may need to add a little more milk or water just to adjust the consistency. Remove for the heat, stir through vanilla, add the grated white chocolate and the rest of the butter, then stir, place a lid on top and leave for a few minutes.

If serving chilled: stir through one to two cups of milk into risotto. Transfer to a refrigerator container, lightly press a piece of baking paper on top to stop a skin forming, cover with lid or plastic wrap and chill for two hours before serving with fresh berries and curls of dark chocolate. 

 

If serving warm: Spoon the rissotto on to plates, then push a couple of chunks of dark chocolate into the middle of each one and serve immediately. 

Comments

[Haniela]

Wow, this sounds really yummy, I have to give this a go sometime soon.
thanks for sharing