Risotto Al Cioccolato Chocolate Risotto Recipes

WHITE CHOCOLATE RISOTTO

Steps:

• Bring the almond milk, sugar and vanilla beans and pod to a simmer over low heat for 5 minutes. Remove the pod and keep the milk warm while you prepare the risotto.
• Heat the butter in a large saucepan over medium heat. Add the rice and stir with a wooden spoon to coat evenly with the butter. Lower the heat to medium low and begin adding the milk 1 cup at a time, stirring often and allowing each addition of milk to be absorbed before adding the next. Be sure to run the spoon along the bottom of the pan to ensure the risotto doesn't stick or burn. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat and stir in the white chocolate and salt.
• Serve warm, garnished with the blackberries and a sprinkling of grated dark chocolate.

RISOTTO AL CIOCCOLATO (CHOCOLATE RISOTTO)

Steps:

• Melt the butter in a saucepan over very high heat. Add the rice. Stir continuously until the rice is very hot (do not allow rice to brown). Add the vanilla bean, rum and water to the pan, and cook until nearly all of the liquid is evaporated.
• Add the milk gradually in small amounts, stirring in between additions until the milk is absorbed. It should take about 15 to 18 minutes of stirring to add all the milk and cook the rice.
• Once the rice is cooked and all the milk is absorbed, remove the pan from the heat. Add the cream, sugar, orange and lemon zests, and chocolate. Stir well to mix everything and distribute the melted chocolate. Serve immediately.

RISOTTO ALL' AMANDA

Steps:

• Stir vegetable broth and saffron together in a bowl.
• Bring a pot of water to a boil; add dried porcini mushrooms and cook until mushrooms are reconstituted, about 1 1/2 minutes. Drain and finely chop the mushrooms.
• Heat 2 tablespoons olive oil in a pressure cooker over medium-high heat. Saute onion in hot oil until onion is caramelized, about 10 minutes. Add rice; saute until rice is translucent, about 2 minutes more. Add garlic and 1 tablespoon olive oil to onion and saute until fragrant, 1 to 2 minutes. Transfer rice mixture to a stainless steel bowl that can fit inside the pressure cooker. Stir vegetable broth with saffron, mushrooms, wine, and salt into rice mixture and toss to combine. Cover the bowl with aluminum foil.
• Pour 2 cups of water into the bottom of the pressure cooker and place the pressure cooker's metal rack in the base for steaming. Place bowl with rice mixture on top of the metal rack in the pressure cooker.
• Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 6 minutes. Release pressure from the pot according to the manufacturer's instructions. Remove bowl with risotto from pressure cooker.
• Heat remaining 1 tablespoon oil in a skillet over high heat. Saute shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Stir shrimp into risotto.

WHITE CHOCOLATE RISOTTO

Steps:

• Bring the milk, sugar and vanilla to a simmer over low heat.
• Heat 1 tablespoos of the butter in a separate, large saucepan over medium heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes.
• Begin adding the hot milk 1/2 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 30 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk.
• Remove the risotto from the heat and stir in the remaining butter, salt to taste and chopped chocolate. Top with shaved chocolate, fruit, whipped cream or nuts.

RISOTTO ALLA MILANESE

Steps:

• Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
• Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
• Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.