Have you tried a sweet risotto before? It’s the posh version of the good old rice pudding! This White Chocolate and Raspberry Risotto is an original LinsFood Italian recipe, not my first, and hopefully, not my last! It’s a take on the Mocha Risotto recipe you’ll find here, another original recipe that was about 12 years in the making. Plus the odd epiphany or two!
I discovered way back when that I much prefer rice pudding (or sweet risotto) made with risotto rice; cooked just right, like a good risotto, the rice grains have a bite to them. Texture always adds to the whole culinary experience. Much better than the delicious, but monotonous mush that is the traditional rice pudding, whatever its origin.
Making a white version of the mocha risotto above was always something I was going to do, it seemed like the natural next step. The question was, what to go with it. I must confess, I am not a fan of white chocolate, I find it too nauseatingly sweet, even the very best ones. So, I needed a contrast. An opposite flavour, if you like. Raspberries came to mind, their tartness and hints of citrus would be the perfect foil to the creamy, sickly nature of white chocolate. So that was that.
I considered just making a raspberry coulis (raspberry sauce) and serving the white sweet risotto with it, which would also work very well. But in the end, felt that 2 different sweet risottos in one, would be more effective.
This sweet risotto is meant to be eaten warm, it’ll harden considerably when it cools to room temperature. Apart from some raspberries, it doesn’t want any other adornment, and as it’s rather rich and fairly sweet, a little goes a long way. The best way to dish this up is in little dessert bowls or glasses and if you want it to go further, tiny shot glasses are always a good bet.
Can this sweet risotto be made ahead? You could make it up to step 4 the day before, then cool, cover with clingfilm, with the film touching the surface, and place in the fridge. The next day, split it up into 2 saucepans, heat on low heat and finish the recipe. Easy. Do it when your guests are ready to have dessert, it’ll take no more than 10 minutes to finish and serve, and it’ll be beautifully warm.
Have you tried a sweet risotto? I’d love to know!
Have a wonderful week ahead, folks!
- 200g (7oz) arborio rice
- 400ml (1 and three fifths cup) fresh full fat milk
- 150 ml (3 fifths cup) water
- 100g (3.5oz) condensed milk
- 2 Tbsp sugar
- 30g (1oz) salted butter
- 1 tsp vanilla paste or extract
- 100g (3.5oz) white chocolate, broken up
- 100g (3.5oz) fresh or frozen raspberries
- Place the rice, milk, water, condensed milk and sugar and bring to a gentle boil over medium-low heat, stirring to mix everything.
- Reduce heat and simmer for 30-40 minutes, stirring from time to time, especially at the end, to prevent burning.
- Melt the white chocolate at 50% power in the microwave, in 30 second bursts, until melted. Set aside.
- Take the risotto off the heat when it's fairly dry. At this point, the rice will be cooked with still a bite to the grains.
- Pour half the risotto into a bowl.
- Add the butter and vanilla into the saucepan, stir, then add the melted white chocolate, stirring to mix. The white chocolate will seize but that's perfectly fine.
- Add the raspberries to the risotto in the bowl and stir, mashing the raspberries up with a fork and mixing well.
- Serve up warm in 2 layers in little glass bowls and top with the raspberries.