Warm Chocolate Risotto Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated May. 15, 2019
chocolate risotto
For dessert only . Yvonne Ruperti

For those chilly nights ahead: a warm bowl of creamy chocolate rice pudding made with short to medium grain rice.

Note: Serve warm as pudding. It will continue to thicken more as it cools.

Recipe Details

Warm Chocolate Risotto Recipe

Active 30 mins
Total 30 mins
Serves 6 servings

Ingredients

  • 4 to 5 cups whole milk, divided
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup medium or short grain rice
  • 1 teaspoon pure vanilla extract
  • 2 ounces unsweetened chocolate, finely chopped
  • 2 ounces bittersweet chocolate, finely chopped

Directions

  1. In medium saucepan over medium heat, stir 4 cups milk, sugar, and salt until dissolved. Add rice and bring to boil, stirring frequently.

  2. Reduce heat to medium-low and cook, stirring, until rice is tender and pudding is thickened, about 30 minutes. Add more milk if pudding thickens before rice is tender.

  3. Stir in vanilla and chocolate until combined. Serve immediately.

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