Risotto Chocolate Dessert
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml milk
- 2 tablespoon sugar
- 2 teaspoons cocoa powder
- 50 g butter
- 100 g risotto rice
- 120 g raisins
- 50 g flaked almonds, toasted
- 100 g whole milk couverture, crushed
- 2 teaspoons granulated sugar
- 2 tablespoon rum, brandy, coffee liqueur, etc.
Print Recipe
Pin Recipe Instructions
- Bring the milk, sugar and cocoa powder to the boil. Mix well until there are no more cocoa lumps.
- Melt the butter in the pan, add the risotto rice and sweat a little. Stir in about 1/3 of the cocoa milk and simmer until the liquid is almost absorbed. Gradually add the rest of the milk and simmer gently. The total cooking time is about 20 minutes.
- Set aside two teaspoons of flaked almonds. Stir the rest with the couverture and schnapps into the risotto. Let it get hot and let stand for about five minutes.
- Fill into portion bowls and sprinkle with the granulated sugar and the remaining flaked almonds.
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