Double Chocolate Risotto with Wine Soaked Berries, Ganache and Wine Sorbet

Source: Lisa Roberts

16 Servings

Ingredients

White Chocolate Risotto
4 ounces white chocolate
2 ounces whipping cream
1 tablespoon unsalted butter
3/4 cup arborio rice
1 tablespoon unsalted butter
2 ounces white wine
4 cups whole milk
1/2 teaspoon cinnamon
1/3 cup sugar
1 vanilla bean
Milk Chocolate Risotto
4 ounces milk chocolate
2 ounces whipping cream
1 tablespoon unsalted butter
3/4 cup arborio rice
1 tablespoon unsalted butter
2 ounces white wine
4 cups whole milk
1/2 teaspoon cinnamon
1/3 cup sugar
Dark Chocolate Ganache
4 ounces dark chocolate
2 ounces whipping cream
1 tablespoon unsalted butter
1 tablespoon corn syrup
cocoa
Berries
1 pint raspberries
1/2 cup white wine
Sorbet
3 ounces water
2 ounces sugar
6 ounces wine

Preparation

White Chocolate Risotto

Place chocolate in a heat proof bowl. Bring cream to a boil, pour over chocolate, and stir until melted. Stir in butter and chill until firm.

Melt butter in saucepan over medium heat. Add rice, stir to coat, and cook for about 2 minutes. Add wine and cook until evaporated. Add 3 cups of milk, cinnamon, sugar and split vanilla bean.

Warm the fourth cup of milk. Cook over medium heat until rice is completely cooked adding more milk as necessary. Remove from heat, remove vanilla bean, and stir in the white chocolate ganache. Set aside.

Milk Chocolate Risotto

Place chocolate in a heat proof bowl. Bring cream to a boil, pour over chocolate, and stir until melted. Stir in butter and chill until firm.

Melt butter in saucepan over medium heat. Add rice, stir to coat, and cook for about 2 minutes. Add wine and cook until evaporated. Add 3 cups of milk, cinnamon, and sugar.

Warm the fourth cup of milk. Cook over medium heat until rice is completely cooked adding more milk as necessary. Remove from heat, and stir in the milk chocolate ganache. Set aside.

Dark Chocolate Ganache

Place chocolate in a heat proof bowl. Bring cream and corn syrup to a boil, pour over chocolate, and stir until melted. Stir in butter and chill until firm.

When the ganache has chilled make one truffle for each serving and dust with cocoa. Keep chilled

Berries

Pour wine over berries and leave to soak for at least 2 hours

Sorbet

Combine water and sugar and cook until sugar dissolves. Remove from heat, add the wine, and chill the mixture. When it is cooled churn in an ice cream maker until thickened or freeze overnight.

Assembly

Place 3 tablespoons of the milk chocolate mixture in a glass then top with 3 tablespoons of the white chocolate risotto. Spoon some of the berries on one side and a dollop of dark chocolate ganache on the other. Place the glass on a small serving plate and scoop a small portion of the sorbet beside it along with one of the truffles.

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A 5 oz red wine glass is a bit too large. A champagne flute might work but assembly will be very difficult.
All chocolate mixtures may require additional heating over simmering water.
Risottos may require more than 4 cups of milk so have more ready to warm.