Melting Chocolate Risotto
You need to think rice pudding first, then it's easier to imagine a sweet version of a creamy, slightly soupy Italian risotto – only instead of melting cheese you get pools of melting chocolate. Comfort food at its best.
|1 x 100 g bar dark chocolate (75% cocoa solids)|
|1 x 200 ml tub crème fraîche|
|about 1 pint (570 ml) whole milk|
|6 oz (175 g) carnaroli or arborio risotto rice|
|1½ oz (40 g) golden caster sugar|
|Pre-heat the oven to gas mark 2, 300°F (150°C).|
|Oven temperatures and Conversions|
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You will also need a shallow ovenproof dish with a capacity of 2½ pints (1.5 litres), well buttered.
This recipe is taken from The Delia Collection: Chocolate. It has also appeared in Sainsbury’s Magazine.
First of all place the dish in the oven to warm through while you prepare the risotto.
Begin by tipping the crème fraîche into a large measuring jug, then make it up to 1½ pints (800 ml) with milk. Then pour this into a large saucepan, add the rice and sugar, then bring it all up to a gentle simmer, stirring occasionally with a wooden spoon.
Meanwhile, weigh out 1½ oz (40 g) of the chocolate and break it up roughly into ¼ inch (5 mm) chunks. Chop the remaining chocolate into little chunks as well, and reserve them for later. When the rice and milk mixture has come up to simmering point, add the 1½ oz (40 g) of chopped chocolate and whisk well until melted and smooth.
Now pour the mixture into the warm dish, give it one stir, return to the oven and put a timer on for 20 minutes. After that give it another stir and time for a further 15 minutes until cooked.
Then remove it from the oven, stir any skin that has formed back into the risotto, then scatter the little chunks of reserved chocolate evenly all over. Cover with a cloth and let it stand for 2-3 minutes while the chocolate melts into little pools, then pour some cream over to mingle with the melted chocolate.
Serve at the table into warmed bowls and have some more cream to hand round.
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