Mocha Risotto
Mocha Risotto
Open in full-screen mode

Mocha Risotto

15 MIN
25 MIN



  1. In a saucepan, cook the rice in the butter over medium heat.
  2. Add the orange liqueur and reduce by half while stirring. Add the espresso to the hot milk. Add 125 ml (1/2 cup) rice. Cook over medium heat, stirring occasionally, until almost completely evaporated. Repeat until the milk and coffee mixture is almost fully incorporated. This operation will take about 20 minutes. It should no longer be liquid and the rice should be tender.
  3. Add the cream and chocolate. Do not overmix to keep a bit of the chocolate marbled effect.
  4. Serve the risotto in espresso cups. If desired, top with whipped cream.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.