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White Chocolate Risotto

Source of Recipe

Rocco DiSpirito


List of Ingredients

For the ganache:
1/2 cup white chocolate (chips or chopped from a block)
1/4 cup heavy cream
1 tablespoon unsalted butter
For the risotto:
3/4 cup arborio rice
2 1/2 to 3 cups whole milk
1/3 cup granulated sugar
1 vanilla bean, split



Recipe

Place the white chocolate in a heavy mixing bowl. Meantime, bring the heavy cream to a boil in a saucepot. Pour the cream over the chocolate. Let this sit for a minute and then stir until the chocolate has melted and mixture is homogenous. Add the butter and stir. Refrigerate for approximately 30 minutes until firm.

Combine the rice, milk, sugar, and the vanilla bean in a heavy-bottomed saucepan over medium heat. Stir frequently until the rice is tender and most of the liquid has been absorbed. Add in the white chocolate ganache a little at a time, stopping when the risotto is as sweet as you like. Remove the vanilla bean, split it open and using a dull knife, scrape the seeds into the pudding. Serve warm.

Serves 4.