|
 | |
Serves 4
Warm, creamy and chocolaty, this is the ultimate comfort food dessert. It's great with dark, milk or even white chocolate.
For variety try hazelnuts, dried cranberries, or cherries instead of oranges.
4 cups milk, plus more as needed
1/2 cup sugar
3 tablespoons unsalted butter
3/4 cup Arborio rice
1/2 cup Asti Spumante docg
2 ounces Italian dark chocolate, such as Perugina, Vanini, Venchi
1/4 teaspoon finely grated orange zest, plus strips of zest for garnish
Pinch salt
In a saucepan, stir together the milk and sugar and heat over medium-low heat until hot but not boiling. Keep warm.
In a large heavy saucepan, melt butter over medium heat; let it simmer until it begins to brown, about 4 minutes. Add rice and cook, stirring constantly, until translucent, about 4 minutes. Carefully add the Asti Spumante docg and cook, stirring, until the rice has absorbed the liquid, about 3 minutes.
Add 1/2 cup hot milk to the rice, increase the heat slightly, and cook, stirring constantly, until rice absorbs the milk. Continue adding the milk, a little at a time. Be sure the rice has absorbed the liquid each time before adding more. After the final milk addition, cook until rice is soft but still holds its shape and is al dente.
Stir in the chocolate and zest until incorporated. If risotto is too thick, add additional warm milk until desired consistency is reached. Season to taste with salt.
Spoon onto plates, garnish with thin orange zest strips and serve warm.
|
