A popular Italian dish from rice - risotto , can become not only basic, but also go into the category of desserts. Risotto Al Cioccolator, as the Italians call the chocolate version of the risotto, can be served with fresh fruits or nuts. It turns out very tasty.
How to cook chocolate risotto?
Ingredients:
- cream - 1 1/2 items;
- milk - 2 1/2 items;
- sugar - 1 1/2 tbsp. spoons;
- vanilla extract - 1/2 tsp;
- butter - 1 tbsp. a spoon;
- rice arborio - 1 item;
- red wine - 1/4 of a century;
- salt - a pinch;
- chocolate - 75 g;
- petals of almonds - 1/4 tbsp.
Preparation
Milk and cream are mixed and heated on a plate with the addition of vanilla extract and a pinch of salt. The mixture should be warmed up, but do not boil!
While the milk is heated, put a thick-walled pot on the stove and melt the oil in it. In the melted oil we fall asleep rice and fry it a couple of minutes, after which we pour wine. As soon as the liquid evaporates, we begin to gradually pour the milk mixture, on the ladle, at a time until it is completely absorbed. In this case, the fire should be less than average. Once the rice has absorbed all the milk, add the chocolate and remove the dishes from the fire. Stir the rice until the chocolate melts. When serving, sprinkle the dish with almond petals. Chocolate-almond risotto should be served immediately after preparation.
Chocolate risotto with hazelnuts
Ingredients:
- coconut oil - 1 1/2 tbsp. spoons;
- rice arborio - 2/3 of a century;
- cocoa powder - 1/4;
- almond milk - 4 items;
- coconut cream - 1/2 st .;
- honey - half a century;
- vanilla extract - 2 tsp.
- coconut milk - half a century;
- hazelnut - 1/4 tbsp.
Preparation
In the saucepan, go to sleep with cocoa and mix it with a couple of tablespoons of almond milk. As soon as the mixture turns into a paste, we add to it the remains of almond milk and mix thoroughly.
On coconut oil fry rice, pour it half hot milk and cook, stirring until the liquid is absorbed completely. Then add milk in batches, stirring constantly the rice.
Once the rice has absorbed all the liquid, pour in the coconut milk and cook the risotto until it is completely absorbed. Sprinkle with the ground hazelnut before serving the risotto. We serve the dish to the table immediately after preparation.