Tuesday, May 6, 2008

Chocolate Risoto

My mom had a dinner party a few days ago and she requested my services to do a dessert for her to take to her friend's house. I guess having a daughter Pastry Chef comes in handy sometimes! I came up with this chocolate risoto crossing some rice pudding recipes I had, and originally I made it as part of a dessert for a restaurant early this year (Chocolate risoto sushi crepes with mango if you want to know). For the dinner mom wanted something simple so I've made just the risoto that they ate with strawberries. It is very creamy with a light orange flavour and chocolatiness. I've used Lind 70% and I would recomend a good chocolate for this. It's like cooking with wine, people say you should use only wine you would like to drink on it's on. Same principle here, use chocolate that is great by itself, it does show at the end.

  • 1 litre milk

  • 1/2 litre cream

  • 250 gr (9 oz) sugar

  • 200 gr (7.1 oz) short grain rice

  • 100 gr (3.6 oz) quality dark chocolate chopped

  • 1 cinnamon stick

  • Orange peel (2-3 stripes)

  • 1/2 tsp vanilla extract (optional)

In a pan at very low heat put the milk, rice, orange peel and cinnamon stick. Cook stiring very often so the milk wont burn on the bottom of the pan. Let the rice cook and the milk evaporate almost completly. At this point the rice should be a stick-creamy texture almost cooked but with still a bit of an "al-dente" feel.

Add the cream and stir until it evaporates and the rice is fully cooked and creamy. At this point add the sugar and stir 1 minute more until it dissolves. Take out of the stove and discard the cinnamon and orange. Only now add the chopped chocolate, there will be enough heat to melt it. Mix it until incorporated and resist licking the spoon! Add aldo the vanilla now if using.

I prefer to eat it at room temperature, but you can eat it warm or cold. It shoul keep fine in the fridge for 3-4 days. Enjoy!


Anonymous said...

I saw your blog on TasteSpotting and that looks great! Reminds me of what I used to eat when I was younger...a Filipino dish called champorado. It's chocolate sticky rice porridge consistency and you drizzle evaporated milk on it.

Anonymous said...

i was thinking the same thing!
in the philippines id eat it for breakfast

Hillary said...

This could be good but it could also be going too far...I can't tell, but nice idea.

Clumbsy Cookie said...

Anonymous 1 and 2 you had me googleing "champorado" and you're bouth right! It does look much alike, I've never heared of it so thanks for letting me know!

Hillary, it has to do a lot with your personal taste but for me it's tasty and conforting, a bit rich but you don't have to eat much to be satisfied.

Indigo said...

Oh my. Genius? I think so. Definitely saving this to make asap ^__^

Clumbsy Cookie said...

Indigo, thanks! Really hope you do it and let me know please!

Lisa said...

Yum! I will have to try this. It looks delicious.

Thanks for stopping by my blog and garlic post!

Erika said...

Oh my god, this looks amazing! I love the combination. Sometimes I find that the richer the food the better off I am...it satisfies my craving but I don't eat too much of it!

Clumbsy Cookie said...

Erika, you're lucky... For me even if it's rich I eat a lot! Ahahah!

Suzana said...

Wow, that sounds rather interesting! I'm not a chocolate freak (I'm a vanilla girl) but this looks awesome - it must be yummy with strawberries.

Clumbsy Cookie said...

Suzanna, I'm a vanilla girl as well I think... but eat everything.