About the Author

Claire Preen Chocolatier

Chocolate Risottoback

Chocolate Risotto
  • 00:00To Prepare

  • 00:00To Cook

  • 0Ingredients

  • Capable CooksDifficulty

  • 0Servings


  • 6 cups milk

  • 50 g butter

  • 330 g Arborio rice

  • 1 tsp vanilla extract

  • 200 g dark chocolate callets

  • 75 g caster sugar

  • 250 g strawberries


  • Step 1

    Melt the butter in a large pan and add the rice. Stir over medium heat for about 1 minute until the rice is coated in butter. Reduce heat to low.

  • Step 2

    In a separate pan, bring the milk to boil. Slowly add the boiled milk to the rice a little at a time, allowing it to be absorbed between each addition.

  • Step 3

    Once all the milk has been absorbed (about 30 minutes), remove from heat and add the vanilla, chocolate and sugar.

  • Step 4

    Once the chocolate has melted, serve topped with strawberries and glint in the eye.

Leave a comment