Risotto: Over 120 Healthy and Delicious "Little Rice" Recipes
by Jenny Stacey and Kathryn Hawkins
Published by Firefly Books
144 pages, 2000
Buy it online
from Risotto by Jenny Stacey and Kathryn Hawkins
This is a traditional, rich dessert associated with, and loved by, Italians.
3 3/4 cups (950 mL) milk
1 1/4 cups (300 mL) heavy cream
1/4 cup (50 mL) butter
2 cups (500 mL) arborio rice
4 Tbsp (50 mL) strong black coffee
1 Tbsp (15 mL) cocoa powder
2 Tbsp (25 mL) sugar
3 Tbsp (45 mL) cognac
2 ox (50 g) coarsely grated semisweet chocolate
1. Pour the milk and cream into a saucepan and bring to a boil. Reduce the heat to a gentle simmer.
2. Meanwhile, melt the butter in a large skillet and stir in the rice. Cook gently, stirring for 2 minutes until the rice is well-coated in butter. Mix the coffee, cocoa, sugar, and cognac together and stir into the rice with a ladleful of milk and cream mixture.
3. Cook gently, stirring until absorbed. Continue adding the cream and milk in small quantities for a further 25 minutes. Stir in the chocolate and serve in a warm dish.