Chocolate Risotto with Caramelized Pears

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5 from 3 votes

Deliciously rich and indulgent chocolate risotto. Adding the brandy at the end cuts through the richness. Serve with the caramelized pears for added luxury.

Servings: people

Author: Helen Best-Shaw

Prep Time10

Cook Time50

Total Time1

Ingredients

Chocolate Risotto

25 g butter
100 g risotto rice
35 g cocoa powder
50 g plain chocolate
50 g sugar
425 ml milk
zest of half an orange - finely grated
35 ml brandy

Caramelized Pears

1 pear - peeled, cored and sliced into 4
1 knob unsalted butter
1 tbsp sugar

Instructions

Chocolate Risotto

Melt the butter in a frying pan and fry the rice until it is translucent.
Add the cocoa, chocolate and sugar and cook for a minute.
Slowly add in the milk stirring. Leave to cook over a low heat, stirring every few minutes, adding more milk when needed until the rice is plump and cooked through.
Add the orange zest and brandy, and the risotto is ready to serve.

Caramelized pears

Melt the butter in a frying pan and add the pears. Fry them gently for a couple of minutes, turning regularly.
Sprinkle over the sugar. Keep turning the pears. Cook until soft and coloured.

Notes

You can substitute orange liqueur, rum or another favourite spirit for brandy.

This makes 4 very generous portions, though it would easily serve 6 if with some extra pears.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.