Frangelico's Chocolate Risotto

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 4 ounces bittersweet chocolate chips
• 3 cups heavy whipping cream
• 4 tablespoons unsalted butter (cold)
• 2 ounces frangelico (italian liqueur)
• 1 tablespoon fine sugar
• 1 tablespoon creme fraiche
• 1 cup risotto rice
• 1/2 cup sweet dessert wine (nebbia orange muscat)
• 1/2 cup toasted sliced almonds

Recipe

• 1 place chocolate, 1/2 cup cream, 1-tablespoon butter, frangiclo and sugar in a double boiler or bain-marie. stir chocolate until completely melted and hold warm.
• 2 in a large saute pan add butter and risotto. saute 3-4 minutes adding wine in small amounts until all wine has been absorbed.
• 3 add warm cream 1/2 cup at a time until cream has been absorbed. cook risotto until tender about 20-25 minutes and remove from heat.
• 4 combine creme fraiche, warm chocolate and stir. fold chocolate into risotto.
• 5 pour chocolate risotto into custard cups and chill for 1 hour.
• 6 garnish with sliced almonds and fresh mint leaves.
• 7 chef's note: nebbia wine (orange muscat) came from the half moon bay winery, half moon bay, ca.