For the past month I've been experimenting with different types of risotto and I think I've found my go to base recipe. White wine, chicken stock, rice, onion (depending on who I'm feeding) and garlic. Lots of garlic.
I've been wanting to experiment with dessert risotto for a while now and I made an awesome one tonight. Instead of a savoury stock I used hot mi
lk with a little sugar and a stick of cinnamon as my spic
e. Served with some fresh raspberries to cut through the richness and it was amazing. And the thing that made it so rich.....CHOCOLATE!!!!
So here it is.
2 cups milk
1/4 cup sugar
1/2 cup cocoa, sifted
1 stick of cinnamon
In a saucepan combine sugar, milk, cinnamon and cocoa. Stir over medium heat until combined, then bring to a simmer and leave for 5 minutes.
Keep stirring occasionally so the sugar doesn't
burn. Turn the heat off and cover for about 20 minutes to let the heat infuse.
2 knobs of butter
3/4-1 cup risotto rice
1/4 cup rum
cinnamon stick ( I just fished out the one in the stock and threw it in)
2 cups stock
1 punnet raspberries
Melt 1 knob of butter in a saucepan over medium heat, when melted throw in rice.
Let it get nice and toasty, then stand back and throw in the rum.
Notice the smudgy fingerprints on the side of this bottle? It's from all the cake decorating I've been doing. Soaking fruit cakes in rum so that they stay happy and fresh. mmmm rum.
When that's evapourated, add the hot stock in 3-4 batches and lower the heat slightly. Keep adding the stock gradually whilst stirring until all the stock is absorbed and the rice is cooked.
If you run out of stock, either add more hot milk or some hot water in small amounts until the rice is cooked. It should be soft with a little bite. Stir through the second knob of butter.
Divide amongst 2 plates and serve with 1/4 punnet raspberries on top of each. I'm assuming that you ate the other half punnet whilst you were cooking.