Melting Chocolate Risotto

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Recipe's preparation

Melting Chocolate Risotto

1  Place RAW Sugar into TM bowl and mill for 4 seconds on Speed 10. (If using Golden Castor Sugar or ordinary castor sugar – there is no need to mill it). Set Aside. No need to rinse bowl.

 

2  Place chocolate into TM bowl and mill for 5 second on Speed 9. Open lid and take out a few tablespoons of the roughly milled chocolate. Don’t use a metal spoon (only plastic or silicon pls). Set aside the roughly milled chocolate for sprinkling over the risotto after cooking. Mill again for another 5 seconds on Speed 10 until you have chocolate powder. Set this finely milled chocolate aside and rinse the TM bowl or just grab another TM bowl for convenience, if you have 2 bowls.

3  Place into the TM bowl, the butter and arborio rice and sauté 100 degrees/3 minutes/"Counter-clockwise operation" /Speed 1.5.

4  Add reserved milled sugar (or castor sugar), Crème Fraiche and the milk and cook for 100 degrees/15 minutes/"Counter-clockwise operation" /Speed 1.5.

5  Add the finely milled reserved chocolate and cook 100 degrees/3-4 minutes/"Counter-clockwise operation" /Speed 1.5.

6  Pour into a Thermoserver or other serving dish, scatter the reserved roughly milled chocolate evenly over the risotto. Put the lid on the Thermoserver or other dish, and let sit for 2-3 minutes while the chocolate melts into little pools. Then optionally pour some cream over to mingle with the melted chocolate.

7  Serve into warm bowls, with more cream to add to individual tastes. Dolloped double cream is also nice.  Enjoy!!