Chocolate Risotto Pudding
Indulge in the creamy decadence of Chocolate Risotto Pudding, a luxurious twist on classic risotto that transforms Arborio rice into a silky and irresistible dessert. Slowly simmered with a blend of whole milk and heavy cream, this pudding achieves its luscious texture through the traditional risotto method of gradual liquid absorption. Infused with the deep richness of cocoa powder and melted dark chocolate, every bite is a velvety treat for chocolate lovers. Finished with a hint of vanilla and optional garnishes like powdered sugar or chocolate shavings, this dessert is as elegant as it is comforting. Perfect for dinner parties or an indulgent weeknight treat, Chocolate Risotto Pudding is a show-stopping way to elevate dessert time.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.333 cup Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 4 ounces Dark chocolate (chopped)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Butter
- 2 teaspoons Powdered sugar (for garnish, optional)
- 2 tablespoons Chocolate shavings (for garnish, optional)
Instructions
In a medium saucepan, combine the milk and heavy cream. Gently warm them over low heat but do not bring to a boil. Keep this mixture warm while preparing the risotto.
In a separate large saucepan, melt the butter over medium heat. Stir in the Arborio rice, coating it evenly with the butter, and cook for about 1-2 minutes until the rice is lightly toasted.
Reduce the heat to medium-low and add 1 cup of the warm milk-cream mixture to the rice. Stir constantly until most of the liquid is absorbed.
Continue adding the milk mixture 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 25 minutes until the rice is creamy and tender but still slightly firm to the bite.
Once the rice reaches the desired consistency, stir in the granulated sugar, cocoa powder, and salt. Mix well until the cocoa is fully incorporated and there are no lumps.
Remove the saucepan from heat and stir in the chopped dark chocolate and vanilla extract. Stir until the chocolate is melted and fully combined, creating a silky texture.
Spoon the chocolate risotto pudding into serving bowls or ramekins. Optionally, garnish with powdered sugar, chocolate shavings, or a dollop of whipped cream.
Serve warm or at room temperature. Enjoy this rich and decadent dessert!
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 38.5 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 308 mg | 24% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
