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Chilled White Chocolate Risotto via [thelonebaker]


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Chilled White Chocolate Risotto

chilled white chocolate risotto

Hey, it’s Dan I’m sharing one of my recipes with you as step-mother
aka ‘The Lone Baker’ can’t be here tonight. Oh yeah, Elly and I are
doing another café/cake review soon so watch out for that should be

Chilled White Chocolate Risotto

I’ve adapted this from one of Jamie Oliver‘s recipes.


4 tbs caster sugar
85 gram (3oz) butter
2 teaspoons of vanilla essence or extract
½ cup water
325 gram (11.5oz) risotto rice
1 litre (4 cups) full fat milk
100 gram (3.5oz) best white chocolate grated
100 gram (3.5oz) dark 70% chocolate chocolate in chunks or curls
extra one to two cups of milk

In an appropriately sized high sided, thick bottom pan with a lid,
slowly melt two-thirds of the butter. Add your rice and the sugar.
Turn the heat up to medium, stir the rice, and add the water,
continuing to stir until it has almost cooked away.  Now add the milk
little by little. Keep the rice on a slow but constant simmer for about
16 or 17 mins and stir it as often as you can. In this way you move
the starch out of the rice and this will give you creamy end product,
much like the classic Italian rissotto. When the rice has cooked
through it should be soft yet still holding its shape. You may need to
add a little more milk or water just to adjust the consistency.
Remove for the heat, stir through vanilla, add the grated white
chocolate and the rest of the butter, then stir, place a lid on top
and leave for a few minutes.
If serving chilled: stir through one to two cups of milk into
risotto. Transfer to a refrigerator container, lightly press a piece of
baking paper on top to stop a skin forming, cover with lid or plastic
wrap and chill for two hours before serving with fresh berries and
curls of dark chocolate.
If serving warm: Spoon the rissotto on to plates, then push a
couple of chunks of dark chocolate into the middle of each one and
serve immediately.

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