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Chocolate Hazelnut Risotto
Recipe courtesy of Louise Pitre
Fun fact - the idea for Broadway Nosh started at Goodspeed Musicals when I did Mame there. My housemates and I would take turns cooking for each other. And while we were stirring or chopping, we'd be chatting and laughing and well.....that's basically the format of my show. lol. This was one of our favorite recipes and now I share it with you. Shoutout to Village C (that's Goodspeed actor housing)! And if you make this recipe, please consider donating to Goodspeed's Footlights Campaign.
4-6 servings
Ingredients
3 cups milk
2 tbsp sugar
1 tsp vanilla
3 tbsp butter
2/3 cup arborio rice (risotto)
1/2 cup hazelnuts
1/2 cup raisins
1 oz dark chocolate, grated
Preparation
Gently heat milk, sugar and vanilla in a small saucepan until just simmering
Melt the butter in a medium, heavy-bottomed saucepan. Add the rice and stir to coat. Cook until the edges of the rice become translucent, stirring constantly. Careful to not let the butter burn (it may get a little brown but that’s a good thing).
Reduce the heat to medium. Add a ladle of the warm milk to the risotto and stir, letting the liquid absorb completely before adding more. This should take about 2-3 minutes. Continue adding the milk in increments and stirring until the risotto grains become tender (but not mushy) and there is a creamy consistency. This should take around 20 minutes (start tasting around the 15 minute mark). You may not use all the milk.
Add the hazelnuts and raisins and mix well.
Remove from heat and while the risotto is still hot add the grated chocolate, stirring to incorporate. Serve immediately.
Recipe courtesy of Louise Pitre
Fun fact - the idea for Broadway Nosh started at Goodspeed Musicals when I did Mame there. My housemates and I would take turns cooking for each other. And while we were stirring or chopping, we'd be chatting and laughing and well.....that's basically the format of my show. lol. This was one of our favorite recipes and now I share it with you. Shoutout to Village C (that's Goodspeed actor housing)! And if you make this recipe, please consider donating to Goodspeed's Footlights Campaign.
4-6 servings
Ingredients
3 cups milk
2 tbsp sugar
1 tsp vanilla
3 tbsp butter
2/3 cup arborio rice (risotto)
1/2 cup hazelnuts
1/2 cup raisins
1 oz dark chocolate, grated
Preparation
Gently heat milk, sugar and vanilla in a small saucepan until just simmering
Melt the butter in a medium, heavy-bottomed saucepan. Add the rice and stir to coat. Cook until the edges of the rice become translucent, stirring constantly. Careful to not let the butter burn (it may get a little brown but that’s a good thing).
Reduce the heat to medium. Add a ladle of the warm milk to the risotto and stir, letting the liquid absorb completely before adding more. This should take about 2-3 minutes. Continue adding the milk in increments and stirring until the risotto grains become tender (but not mushy) and there is a creamy consistency. This should take around 20 minutes (start tasting around the 15 minute mark). You may not use all the milk.
Add the hazelnuts and raisins and mix well.
Remove from heat and while the risotto is still hot add the grated chocolate, stirring to incorporate. Serve immediately.
