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Recipe: Caramelized White Chocolate Risotto from Chef Jean-Pierre

Caramelized White Chocolate Risotto 


Serves 6 people 

    1 cup Arborio Rice 
    3 cups wter 
    1 pinch salt 
    3 cups Half & Half 
    ½ cup sugar 
    2 Cinnamon sticks 
    2 tbsp Pre Vanilla Extract 
    ¼ cup raisins and ¼ cup raisins soaked In Spiced Rum
     2 egg ylks 
    ¼ lb white chocolate chopped into small pieces 
    2 tbsp sweet butter 
    3 tbsp raw sugar 

Directions:

Cook the rice with the water and the salt until all the water

has evaporated. Be sure to mix constantly -- the rice should be tender.

Add the Half & Half, sugar and cinnamon.

Cook for about 30-40 minutes until the rice is nice and plump. Add the

vanilla and the raisins soaked in rum. BE SURE TO MIX EVERY FEW MINUTES

TO AVOID STICKING TO THE BOTTOM.

Add the egg yolks to the rice. Cook for an additional 5 to 7 minutes.

Add the chocolate, when melted add butter and remove off the heat.

Divide into individual ramekins or Crème Brulee dishes.

Refrigerate at least 4 to 6 hours, sprinkle tops with raw sugar and,

using a torch, caramelize sugar.


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