About last night. Mike and I returned from our stay at a farm watching lambs being born and bottle feeding those yet able to get their fill. We spent the days eating glorious fresh food; hoarding a small taste of what we hope our lives will be soon. Not the lamb part but a reason to be tethered to our home. As we rolled in to our lives in the city, I felt a yearning for something warm and satisfying and chocolatey. I hope it will comfort me in my passage from what will be to what is. This warm, creamy and malted risotto was like a warm woolly blanket for my heart.
Chocolate Malted Risotto
1 Tbs unsalted butter
1 cup arborio rice
3 1/2 cups milk–warmed on the stove
pinch kosher salt
2 Tbs granulated sugar
1/2 cup bittersweet chocolate–cut into bits
1/4 cup + 2 Tbs malted milk powder
1 tsp vanilla
heavy cream for garnish
cocoa nibs for garnish
additional malted powder for garnish
Melt the butter over low heat in a sided pan large enough to hold the rice in a thin layer. Once the butter is melted, toss in the rice and stir to evenly coat the rice. Allow the rice to cook for just a couple of minutes before you begin to add the milk. Increase the heat to low-medium. Add 1/2 cup of milk at first and stir until the milk is almost completely absorbed. Now begin to add the milk, just until it covers the top layer of rice but not more than a cup at a time. Allow the rice to absorb the milk, but come in to stir quite frequently. When the milk has almost completely absorbed, add the next amount. After you have done the second addition, stir in the sugar and salt, then add the third addition. Cook until the rice is soft, but with just a little hint of a bite, you do not want it to be crunchy or chewy. Remove from heat and add the chocolate and vanilla. Stir until the chocolate is completely melted and incorporated. Serve warm with a bit of heavy cream and dusted with malted milk powder and cocoa nibs. Serves 4.