(Hunt Country Vineyards)
March 22, 2015
- 2 cups Half and Half
- 2 cups milk
- 2 tbsps sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 tbsps butter
- 1 cup arborio rice
- 1/4 cup Hunt Country Vineyards "Hunter's Red" wine
- 1 oz bittersweet chocolate, chopped
- 2 ozs semi-sweet chocolate chips
- 1/4 cup sliced almonds, toasted, for garnish
- whipped cream
- In a medium saucepan bring half and half, milk, vanilla and salt to a low simmer. Keep the heat on low and watch the mixture to avoid boiling.
- While the liquid is heating up, add butter to a dutch oven. Once the butter has melted, add the rice and stir. Allow it to toast for a few minutes, stirring, then add red wine to deglaze the pan.
- Once the wine has cooked into the risotto and not a lot of liquid remains in the pan, add a ladle of milk mixture. Stir frequently, allowing the cream to slowly absorb into the rice. Adjust the temperature as needed to avoid burning.
- Repeat the process of adding milk and stirring until all of the liquid has been used, approximately 30 minutes. Test the risotto for doneness. It should be soft but slightly toothsome. If necessary, continue cooking and stirring on low heat until the rice has finished cooking.
- Stir in the chocolate and remove the pan from the heat. Continue stirring until the chocolate is fully incorporated.
- The risotto will thicken as it sits. Stir in additional half and half if desired to create a thinner consistency (start with ½ cup). Garnish with toasted sliced almonds and whipped cream before serving.
Tip: if you run out of liquid but feel the rice still has a long way to go, you can heat up some more half and half and continue ladling it into the rice.