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Saturday, August 04, 2012

White Chocolate Risotto

The Altitude Adjustment Section
This time of year, it's all about fruit and berries and cool stuff like that. But I saw this recipe and I thought this would be perfect to use as a base for fresh fruit and the sound of it totally took me in!

4 ounces white chocolate, chopped from a block
2 ounces heavy cream
1 tablespoon unsalted butter
3/4 cup Arborio rice
2 1/2 to 3 cups whole milk
1/3 cup sugar
1 vanilla bean, split and scraped

The first thing you are going to do is make a ganache which is a mixture of white chocolate and cream. Carefully combine the white chocolate and the cream and stir it over medium heat till the chocolate is melted and smooth. Now add butter stir and refrigerate till firm.

In a saucepan, combine the rice, sugar, milk, and vanilla bean over medium heat. Stir frequently till rice is tender and most of the liquid has been absorbed. Now add in the white chocolate ganache a little at a time till you reach the desired sweetness. Serve warm with blueberries, raspberries, plums. Or how about some crumbled pinon brittle or toasted sesame seeds for topping? Though tempting, please do not use as a facial.