DARK CHOCOLATE, ITALIAN EXPRESSO & AMARENA CHERRY RISOTTO
Recipe Created By:
What you will need
- 300g RISO GALLO Carnaroli Risotto Rice
- 750 ml milk
- 300 ml double cream
- Handful of Chopped Hazelnuts
- 200 g dark chocolate
- 1 cup of Coco powder
- 1 shot of Italian Espresso coffee
- 1/3 cup sugar
- 1/2 cup of Amarena cherries
- 1 lemon (rind and Juice)
How to prepare:
Sift your coco powder into a bowl, add your sugar, juice of one lemon, cream and coffee and give it a good mix. It should make a chocolate sauce to set to side.
Toast your rice in a hot pan and grate in the zest of your lemon, for 2 minutes. Next add your milk and cook for 10 minutes on a medium heat. At the 10 minutes stage, reduce your heat, your milk should have reduced down and add your Chocolate & Coffee mix.
Your risotto will be a rich chocolate brown and rice starting to soften. Cook for a further 10 minutes and add in your cherries and hazelnuts.
Total cooking time will be 30 mins
Serve with the rest of your hazelnuts and lemon zest.