22 Dec 2010

Chocolate Risotto

           Who on earth doesn't love chocolate and that too in this festive romantic season ????


          It just lifts your spirits and makes u feel wonderful. Chocolate is not just for cakes and cookies. This recipe is simple and somewhat similar to a rice pudding. When served it is a sure surprise for the guests.
          The best part is u can make variations just by adding and changing a few ingredients. U can use white chocolate for preparing the dish and garnish with milk or dark chocolate or the vice versa. U can use a variety of nuts instead of pecans ....


            I wanted to use this miniature train which came as a present during Christmas time.... I especially liked it as it had a little dent on the top .... I kind of like imperfections as imperfections make a person strive harder to be more or less perfect...... don't u think...!!!!


Arborio rice: 100 gms.
Whole milk: 750-850ml.
Brown sugar [unrefined cane sugar]: 3-4 tbsp.
Butter: 3 tbsp.
Plain dark chocolate [drops]: 75 gms + extra for garnish.
Pecan nuts [chopped]: a handful + extra for garnish.
Raisins: a handful.


1.Heat the milk and sugar in a pan to simmering point and put off the flame.
2. In a seperate heavy based pan, melt butter and add the rice. Stir well to coat all the grains with butter.
3.Add a ladle full of the hot milk and stir.
4.When the rice has absorbed the milk, add another ladle full.


5.Continue until all the milk is used up. Stir continuously. The end product should be a creamy sauce with cooked rice in it.
7.When the rice is done, add the raisins and chopped nuts.
8.Add half the chocolate drops and stir just once for a marbled effect.

    Serve warm with more chocolate drops and chopped nuts on top of individual servings.

Note: If you want the rice to be "Al Dente"- reduce the amount of milk by 100-150 ml.  Even then there should be creamy sauce along with the rice as it is very starchy. As it cools down it tends to absorb all the liquid and the whole dish becomes very thick [like a lump]. This is best eaten warm. When cold the dish is very difficult to eat and doesn't look very nice ....


        If you are planning to make this dish 3-4 hrs before eating it, add about 100ml milk which is at room temperature to the cooked warm rice. When serving, warm the rice and top with the chocolate drops and chopped nuts.
 
For the event Monthly Mingle by Meeta, guest hosted by Ria Mathew



Entry for the event "Bakeomania" by Suma of sumarowjee.blogspot.com

Entry for the event "Cakes n Cookies for Xmas" by Dr.Sameena Prathap of myeasytocookrecipes.blogspot.com




Entry for the event "Delicious Desserts" by Ally


"Best Western Dessert Event" a guest event on Priya Mahadevan's Priyasnowserving.blogspot.com.


" Celebrate Sweets -Warm Desserts", an event by Nivedita , guest hosted by Priya of Mharo rajasthan recipes.blogspot.com .




Enjoy....

Scribbled by Reva.

9 comments:

Sharmilee! :) said...

Looks very tempting

Priya said...

Very delectable risotto, inviting..

Treat and Trick said...

Very interesting dish and looks yummy!

Prathima Rao said...

U have been tagged..Do check out my blog for details.. ;)






Dr.Sameena Prathap
said...

Hey,

Thanx for the beautiful entries my dear...:)

Dr.Sameena@

http://www.myeasytocookrecipes.blogspot.com/

Reva said...

Thankyou...you guys are truly wonderful..Thanks again.
Reva

Deeba PAB said...

This does look wonderful ... very nice!

suma said...

What a wonderful sweet treat Reva! I love rice based desserts, and wouldn't mind one with nuts and chocolate thrown in.. not at all:-)

Thanks so much for your entry, apologies for the delay in responding.

Vimitha Anand said...

Anything which chocolate is an absolute delicacy...
And so is this too...
My culinary Trial room

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