- 40 grams raw sugar or golden castor sugar
- 100 grams dark chocolate (70% cocoa solids if possible)
- 30 grams Butter
- 200 grams crème fraiche
- 600 grams whole milk
- 175 grams Aborio Rice
- 300 grams Pouring Cream
1 Place RAW Sugar into TM bowl and mill for 4 seconds on Speed 10. (If using Golden Castor Sugar or ordinary castor sugar – there is no need to mill it). Set Aside. No need to rinse bowl.
2 Place chocolate into TM bowl and mill for 5 second on Speed 9. Open lid and take out a few tablespoons of the roughly milled chocolate. Don’t use a metal spoon (only plastic or silicon pls). Set aside the roughly milled chocolate for sprinkling over the risotto after cooking. Mill again for another 5 seconds on Speed 10 until you have chocolate powder. Set this finely milled chocolate aside and rinse the TM bowl or just grab another TM bowl for convenience, if you have 2 bowls.
3 Place into the TM bowl, the butter and arborio rice and sauté 100 degrees/3 minutes//Speed 1.5.
4 Add reserved milled sugar (or castor sugar), Crème Fraiche and the milk and cook for 100 degrees/15 minutes//Speed 1.5.
5 Add the finely milled reserved chocolate and cook 100 degrees/3-4 minutes//Speed 1.5.
6 Pour into a Thermoserver or other serving dish, scatter the reserved roughly milled chocolate evenly over the risotto. Put the lid on the Thermoserver or other dish, and let sit for 2-3 minutes while the chocolate melts into little pools. Then optionally pour some cream over to mingle with the melted chocolate.
7 Serve into warm bowls, with more cream to add to individual tastes. Dolloped double cream is also nice. Enjoy!!
Melting Chocolate Risotto
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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