White Chocolate Risotto Food

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WHITE CHOCOLATE RISOTTO



White Chocolate Risotto image

This is a devilish dessert risotto. It is very similar to rice pudding, only made on the stove top. Adapted from Michael Chiarello at Food Network. If wanted, you can substitute other types of chocolate, or even layer different flavors, but I've found I like white chocolate best. This is delicious both warm and cold.

Provided by sofie-a-toast

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

4 cups milk
1/2 cup sugar
3 teaspoons vanilla
2 tablespoons butter, divided
1 cup arborio rice
1/8 lb white chocolate, chopped
1 pinch salt

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.

Nutrition Facts : Calories 378.8, Fat 13, SaturatedFat 8, Cholesterol 34.9, Sodium 148.5, Carbohydrate 56.5, Fiber 0.9, Sugar 22.5, Protein 8.1

CHOCOLATE RISOTTO PUDDING



Chocolate Risotto Pudding image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 8

6 cups milk
1 cup sugar
2 vanilla beans, split lengthwise
4 tablespoons butter, divided
2 cups Arborio rice
1/4 pound chopped bittersweet chocolate
2 tablespoons chopped hazelnuts
Small piece white chocolate, to shave for garnish

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.

WHITE CHOCOLATE RISOTTO



White Chocolate Risotto image

Provided by Giada De Laurentiis

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 9

5 cups unsweetened almond milk
1/2 cup sugar
1 vanilla bean, split lengthwise and beans scraped
2 tablespoons butter
2 cups Arborio rice
4 ounces white chocolate, chopped
1/8 teaspoon fine salt
1 cup blackberries
4 ounces unsweetened dark chocolate, grated, for garnish

Steps:

  • Bring the almond milk, sugar and vanilla beans and pod to a simmer over low heat for 5 minutes. Remove the pod and keep the milk warm while you prepare the risotto.
  • Heat the butter in a large saucepan over medium heat. Add the rice and stir with a wooden spoon to coat evenly with the butter. Lower the heat to medium low and begin adding the milk 1 cup at a time, stirring often and allowing each addition of milk to be absorbed before adding the next. Be sure to run the spoon along the bottom of the pan to ensure the risotto doesn't stick or burn. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat and stir in the white chocolate and salt.
  • Serve warm, garnished with the blackberries and a sprinkling of grated dark chocolate.

WHITE CHOCOLATE RISOTTO



White Chocolate Risotto image

My obsession with risotto continues ... and it has led me to this marvelous recipe from Jason Weaver, chef at the Adolphus French Room in Dallas.

Provided by KLHquilts

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

8 ounces arborio rice
1 vanilla bean
1/2 ounce sugar
3 ounces white chocolate chips
1 quart half-and-half
2 ounces dried cherries (plumped in brandy or cognac)

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.

Nutrition Facts : Calories 323, Fat 17.5, SaturatedFat 10.8, Cholesterol 47, Sodium 59.5, Carbohydrate 35.7, Fiber 0.8, Sugar 8.2, Protein 6

WHITE CHOCOLATE COOKIES



White chocolate cookies image

Bake a batch of these soft American-style cookies, studded with chunks of white chocolate. Leave to cool or eat slightly warm with a scoop of ice cream

Provided by Esther Clark

Categories     Dessert

Time 22m

Number Of Ingredients 8

120g unsalted butter, softened
85g light brown soft sugar
65g golden caster sugar
1 medium egg
1 tsp vanilla bean paste
180g plain flour
½ tsp bicarbonate of soda
180g white chocolate, broken into chunks

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
  • Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.

Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.34 milligram of sodium

WHITE CHOCOLATE CAKE



White chocolate cake image

If you're celebrating a special occasion, this layer cake makes a great centrepiece. It's topped with silky white chocolate ganache and fresh raspberries

Provided by Liberty Mendez

Categories     Dessert

Time 1h25m

Yield Serves 16-18

Number Of Ingredients 11

300g butter, softened, plus extra for the tins
300g caster sugar
5 large eggs, beaten
1 tsp vanilla bean paste
1 tsp baking powder
300g self-raising flour
100g white chocolate, finely chopped
350g fresh raspberries, halved
450g white chocolate, finely chopped
200ml double cream
1 tbsp vanilla paste

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
  • Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
  • While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
  • Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.

Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium

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