IT'S REVEAL DAY FOR:
I have to say, the ingredient was chocolate so you'd think it would easy to come up with something. Of course, I didn't really want to go with something typical, cliche, or traditional. Again, as I did with the tequila challenge, I started to brain storm. I thought about what I had on hand that I could use to make with the chocolate I had on hand. Yes, that is redundant.
Then I remembered that Dad had given us a bag of risotto. That, paired with 70% cocoa Lindt bar I had on hand and voila! Chocolate risotto. I really wanted it to be like a creamy, rich, rice pudding, but with risotto. And that's what it tasted like! It was creamy, chocolate-y, yummy goodness!
S was all, "What is that? "
Me: Chocolate Risotto
S: Oh! Now we're getting all fancy with dessert now.
This is after we've been dining on a smorgasbord of fresh fruits for dessert lately. He's on a health kick to lose weight. We have gained a few when we quit smoking. That's because we're lethargic for the most part and just eat too much. I'm sure you've heard this before.
Anyway, this was a bit of an indulgence. The darker the chocolate the more fat and well we're doing that low to no fat thing if possible. Of course, the pizza and wings we just consumed along with the 12 year old Remy doesn't help that journey, BUT it's one day a week that we do this. Friday night. The rest of the time, it's home cooked dinners and cereal breakfasts. I get left overs for lunch and S eats whatever the cafeteria has. Usually salad for the most part, or so he says. *snort*
Where was I? Indulgence! Yes! So this has 70% dark chocolate AND some lite coconut milk in it. It's RICH! This is definitely NOT low fat and if you're hoping it is, well it's not really. I mean, it's as low fat as chocolate risotto can get in my kitchen.
Heat coconut milk and fat free milk in a saucepan over medium heat. Bring to a simmer (do not boil).
Heat a medium saucepan over medium-high heat. Add margarine and swirl until melted. Saute the risotto until translucent.
Serve immediately.
Heat coconut milk and fat free milk in a saucepan over medium heat. Bring to a simmer (do not boil).
Heat a medium saucepan over medium-high heat. Add margarine and swirl until melted. Saute the risotto until translucent.
Add 1 cup of the milk mixture to the risotto and, stirring occasionally, simmer until almost all the liquid has been absorbed; approximately 5 minutes.
Add remaining milk 1/2 cup at a time, stirring occasionally, until almost all the liquid is absorbed before adding more (about 22 minutes total). Remove from heat and add salt. Add chopped chocolate and stir until melted.
So, if you want to join in on the fun, make sure you sign up for the next:
Chocolate Risotto
Ingredients
- 2 c lite coconut milk
- 2 c fat free milk
- 1 c arborio rice
- 1 T margarine
- 1/2 t salt
- 3.5 oz EXCELLENCE 70% Cocoa bar, chopped
- Heat coconut milk and fat free milk in a saucepan over medium heat. Bring to a simmer (do not boil).
- Heat a medium saucepan over medium-high heat. Add margarine and swirl until melted. Saute the risotto until translucent.
- Add 1 cup of the milk mixture to the risotto and, stirring occasionally, simmer until almost all the liquid has been absorbed; approximately 5 minutes.
- Add remaining milk 1/2 cup at a time, stirring occasionally, until almost all the liquid is absorbed before adding more (about 22 minutes total).
- Remove from heat and add salt.
- Add chopped chocolate and stir until melted. Serve immediately.
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