Chocolate risotto. Yeah, you heard me. I had to make this because the idea blew my mind a bit and I couldn’t stop thinking what would a chocolate risotto even be like? My small mind had no idea what to picture. Having eaten it, I can say that it is nowhere near as weird as it might sound; essentially it’s an extra chocolatey rice pudding. Absolutely eat it warm whilst the chocolate is still in melted pools. Next on my list of weird desserts is chocolate soup (I’d just drink it straight out the bowl, no spoon.)
- 100g dark chocolate
- 200ml crème fraiche
- 570ml whole milk
- 175g Arborio rice
- 40 g golden caster sugar
- pouring cream to serve
- Measure 200ml of crème fraiche into a large jug, then add 600ml of milk. Pour this into a saucepan and add the rice and sugar. Bring to a simmer, stirring every now and then.
- Chop the chocolate up into small chunks and then add 40g of it into the rice and milk mixture, whisking until the chocolate melts.
- Once melted, pour this mix into a large round ovenproof dish and cook in the oven for 35 minutes. 20 minutes into the cooking time take it out and stir.
- Remove it from the oven and give it another stir, then add the rest of the reserved chopped chocolate to the top. Cover the dish with a cloth and let it stand for a couple of minutes until the chocolate has melted. Remove the cloth and pour a little cream over the top.
Recipe from Delia Smith