White Chocolate Risotto Recipes

Steps:

• Bring the milk, sugar and vanilla to a simmer over low heat.
• Heat 1 tablespoos of the butter in a separate, large saucepan over medium heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes.
• Begin adding the hot milk 1/2 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 30 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk.
• Remove the risotto from the heat and stir in the remaining butter, salt to taste and chopped chocolate. Top with shaved chocolate, fruit, whipped cream or nuts.

Steps:

• Melt the butter in a heavy-bottomed saucepan. Scrape the vanilla bean into the butter and combine. Add the rice and saute for a minute or two.
• Add the sugar and one-third of the half-and-half. Cook, stirring constantly, until most of the half-and-half has been absorbed.
• Add the second third of the half-and-half; cook, stirring constantly, until most of it is absorbed by the rice.
• Continue adding the remaining half-and-half in small portions, stirring and waiting for the liquid to be absorbed between each addition.
• When rice is nearly finished, drain the cherries (reserving the alcohol) and add to the rice. Add the white chocolate and stir until completely melted and combined.
• Once the white chocolate has melted, do NOT put it back on the heat. Serve immediately, with a splash of heavy cream if it suits you.

Steps:

• Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor. Remove the bean pods and keep the milk hot.
• Heat 2 tablespoons of the butter in a large saucepan over moderate heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes. Begin adding the hot milk 1 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 20 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk. Remove the risotto from the heat and stir in the remaining butter, and chopped chocolate. Sprinkle with chopped hazelnuts, shave white chocolate over the top and serve.

Steps:

• Similar to a regular risotto process, melt the unsalted butter in a hot pan and add the rice. Stir for about a minute or until the rice is translucent. Pour a cup of milk into the pan and stir until the milk reduces. Add the sugar and stir continuously. As the milk evaporates, add another 1/2 a cup of milk to the rice and continue stirring. Repeat this process until the rice is at the 'al dente' stage.
• Add the chocolate to the rice, and stir until the chocolate has melted and the milk has reduced to a creamy consistency.
• Serve the dessert immediately in cups and finish with a sprinkle of walnuts on top.