This is one of those “excuse me?” recipes. People will think you have made a mistake when you tell them you are serving chocolate risotto for dessert. But don’t be dissuaded by their disbelief, because serving this will make you stand out as a culinary genius – this recipe is a real showstopper. It’s simple, easy to make, and most importantly, absolutely decadently delicious. Feeds 6.
Ingredients
- 2 tots butter
- 1 cup risotto rice
- 2 tots cocoa powder
- 1/2 cup brown sugar
- 1/2 cup desiccated coconut
- 500 ml fresh cream
- 1 tin coconut milk
- 250 ml milk
For serving:
- 1 chocolate slab of your choice
- 1/2 cup desiccated coconut
- Any type of cookies, biscuits of wafer chocolates like Nutty Crust, or chocolate fingers like Kit-Kat or wafer biscuits.
Method
- Place all the ingredients for the risotto into your pot – you are basically making a soup with all the ingredients – and then add the risotto. Stir and mix everything together. The cocoa will drift a bit on top, but as soon as you add heat, everything will mix together.
- Place the potjie on the fire and start cooking the risotto over very mild and medium heat. You do not have to stir all the time, but with ingredients like milk and cream, you need to stir more often than not.
- Let this slowly cook and simmer, stirring more often than not, for 30-40 minutes. If you think you need a bit more liquid, add a bit of water. The risotto will become thick and creamy once cooked and ready.
- While the risotto is still cooking, roast your coconut in a pan for a few minutes until golden brown. Now, grate the chocolate over the risotto, the same way you would do with parmesan cheese if this was a savoury recipe.
- Dish up the risotto into your dedicated bowls or cups and sprinkle the roasted coconut over and serve with a cookie or biscuit of your choice.
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