It's been a while since I managed to take part in the Cookbook Challenge, but this week I managed to pull something out of my hat, and kill two birds with one stone, while only spending $1.55 on buying ingredients I didn't already have in the house. Risotto is a pretty indulgent dish to make at the best of times, with all that stirring and ladling, especially in this house, where DP doesn't eat rice. But making a risotto purely for dessert purposes, and then filling it with chocolate makes it doubly decadent, and that's why I'm using this as my own entry for my Virtual Girls Night In later this month, the theme of which is Indulgence.
Chocolate Risotto(from 30 Minute Italian - Fran Warde)
125g arborio rice
50g hazelnuts, toasted and chopped (I subbed in 1 Tbsp choc hazelnut spread, so I could serve this to young children)
125g good quality dark chocolate, grated
splash of brandy (optional)
grated chocolate to decorate
Put the milk and sugar in to a saucepan and heat to simmering point.
Melt the butter in a heavy-bottomed saucepan, add the rice and stir well to coat the grains.
Add a ladleful of hot milk and stir well. When the rice has absorbed the milk, add another ladleful. Continue to stir and add the milk until it is all absorbed. The rice should be slightly al dente and with a creamy sauce.
Finally add the hazelnuts, sultanas and grated chocolate and mix quickly. Serve decorated with a little grated chocolate. Try not to over-mix the chocolate as the marbled effect looks good. For a special treat add a splash of brandy just before serving. Decorate with grated chocolate.
This was an entry for
The Cookbook Challenge: Week 47 - Italian.
Don't forget to indulge yourself for the Virtual Girls Night In, our annual fundraiser for the Cancer Council.