Chocolate Risotto


  • 2 tbsp Butter
  • 1 cup Arborio or Another Short-Grain Rice
  • 1 cup Hot Water
  • 2 cups Warm Milk
  • 1 tbsp Vanilla
  • 6 oz Bittersweet or Semisweet Chocolate, chopped
  • ½ cup Dried Cherries or Cranberries
  • 3 tbsp Granulated Sugar
  • Salt
  • 1 oz White Chocolate, grated


  1. In a large saucepan, melt butter over medium heat
  2. Add rice, stirring to coat
  3. Add hot water, cook, stirring until most of the liquid is evaporated
  4. Add ½ cup of the milk, cook and stir frequently until most of the liquid is evaporated
  5. Continue adding milk, ½ cup at a time, cooking and stirring until rice is tender and creamy, about 18 minute in total
  6. Stir in vanilla and add bittersweet chocolate, cherries, sugar and salt
  7. Cook while stirring constantly until chocolate is melted, about 1 minute
  8. Make this ahead of time and refrigerate for up to a day
  9. When ready to serve, add ½ cup of milk and cover with saran wrap and microwave at high for 1 minute
  10. Spoon into dessert dishes and sprinkle with white chocolate

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