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WEEK 50

Dessert risotto with champagne and white chocolate 

For 4 servings | Preparation: 10 minutes - Cooking time: 17 minutes 

Ingredients

Additional kitchen equipment

Ingredients

200g risotto rice 
100g butter 
1.5dl champagne 
6dl milk 
1 vanilla pod 
50g caster sugar 
2dl cream 
60g white chocolate 
250g raspberries

Additional kitchen equipment

STEP ONE

Half the vanilla pod lengthways and scrape the vanilla seeds out of one half using the back of a knife. You can use the other half in another recipe. Puth both the emptied half pod and the vanilla seeds in a saucepan together with the milk and sugar. Bring to the boil. 

STEP TWO

In another saucepan heat the butter without it browning. Add the risotto rice and keep stirring until the grains of rice are coated in the butter. 

STEP THREE

Pour the champagne on the rice and let if fully evaporate on a low heat without stirring. Then pour the hot milk onto the risotto rice and give it a quick turn. Put a lid on the saucepan and leave to cook gently on a low heat for 17 minutes. 

STEP FOUR

Whisk the cream until it reaches the consistency of yoghurt. First add the white chocolate to the hot risotto and then spoon in the whisked cream. 

STEP FIVE

Mash the raspberries and stir into the preparation. Ladle into deep plates and serve.