Chocolate Espresso Risotto
Chocolate Espresso Risotto
Open in full-screen mode

Chocolate Espresso Risotto

15 MIN
25 MIN



  1. In a saucepan over medium heat, warm the milk. Add the coffee. Keep warm.
  2. In another saucepan over medium heat, cook the rice in the butter for about 1 minute, stirring to coat the rice. Add the liqueur and reduce by half, stirring constantly.
  3. Add the coffee flavoured milk, 1/2 cup (125 ml) at a time, stirring constantly until the liquid is absorbed by the rice between each addition. Cook for 18 to 22 minutes or until the rice is al dente and all the liquid has been absorbed.
  4. Add the cream and chocolates. To maintain the marbled effect, avoid over-stirring.
  5. Serve the risotto immediately in espresso cups or small dessert bowls.

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.