Â Ok. I know that this willÂ provoke a few traditionalists and perhaps bring back memories of those terrible chocolate noodles, but I decided to try a sweet risotto yesterday evening. After all, it’s not that different in concept from rice pudding. It turned out very dense but very tasty, so I added copious amounts ofÂ vanilla ice cream, and then it worked well as a dessert.
Here’s a recipe if you want to try it…
Black Currant and Chocolate Risotto
100 gm Arborio rice
500 ml Black Currant Juice (I used an organic cordial mixed with water)
50 gm 70% chocolate, chopped
What to do:
1. Combine the rice and half the juice and cook in a saucepan over low heat, stirring all the time.
2. As the rice absorbs the liquid, add more juice, and continue stirring until the rice is cooked and the liquid absorbed (around 20 min)
3. Stir in the chocolate until it is completely melted.
4. Serve warm in small portions with generous amounts of vanilla ice cream.