Risotto 2.0

Posted: January 10, 2010 | Author: Alyssa | Filed under: Alyssa | Tags: , , | 5 Comments »

In my last post I mentioned my desire to attempt a sweet risotto, and I’ve been thinking about it all week.  At first I was thinking some sort of fruit situation, however nothing I came up with really did it for me.  After cruising the internet (while I should have been working, of course) I found a chocolate risotto recipe from the great chef/epic douche Michael Chiarello.  From there I started playing around and came up with S’more risotto.

The chocolate risotto was pretty basic:

6 cups milk

2 vanilla beans

1 cup sugar

6 oz semisweet chocolate chips

4Tbsp butter

1 pkg Arborio rice

Put the milk in a large sauce pan with the sugar and the 2 vanilla beans (split lengthwise) and let it simmer for about 10 minutes over medium heat to infuse the vanilla flavor into the milk.  Once the milk has simmered, remove the vanilla beans and throw them out.  Make sure the milk stays hot. Melt 2Tbsp of the butter in a large saucepan then add the rice and stir it until the rice is hot and coated with butter.  After that start adding the milk a ladle full at a time and stir it until the liquid is absorbed before adding another ladle full.  Keep adding liquid and stirring until it gets creamy and delicious, and is the consistency you want it to be.  Once its done, take it off the heat and add the other 2 Tbsp of butter, and the chocolate pieces.  I added a little extra chocolate, shockingly enough.

Chocolate Risotto

Once I stopped had finished eating this directly out of the pot, entirely for the purposes of quality control of course, I could assemble my experimental concoction.  Since this was a new recipe, I just wanted to get a feel as to whether or not it was even worth my time in the future, so rather than making the graham cracker crust myself, I picked up some of the Keebler mini graham cracker crusts at the grocery store to make my life easier.  So once the risotto was made, I took one of the crusts and filled it with risotto.

Choc Ris in crust

In the future, I think I will not fill it as much and just try to keep it even with the top of the crust.

Then I topped it with mini marshmallows, and broiled it on low for about 4 minutes.  I like my marshmallows a little on the burned side, so you might want to drop that time a little.

Smore Risotto

The mini marshmallows make it look a little goofy, so I would like to find a way to change that in the future, but overall it turned out pretty much like it did in my head :) .  You get the full flavor of the smore that will bring you back to being 8 again, but you also get a whole new textural component with the risotto.

This is most definitely something I am going to continue to play with, and I think next time I will class it up a bit with ramekins, rather than the super elegant tin foil, disposable mini pie tin…

I would love to get thoughts, suggestions, etc… from everyone :)

smore risotto bite



Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.