Recipe: Tiramisu Risotto

TIRAMISU RISOTTO

3 3/4 cups milk
1 1/4 cups heavy (whipping) cream
1/4 cup butter
2 cups Arborio rice
4 tablespoons strong black coffee
1 tablespoon unsweetened cocoa powder
2 tablespoons sugar
3 tablespoons cognac
2 ounces coarsely grated semisweet chocolate

Pour the milk and cream into a saucepan and bring to a boil. Reduce the heat to a gentle simmer.

Meanwhile, melt the butter in a large skillet and stir in the rice. Cook gently, stirring for 2 minutes until the rice is well-coated in butter.

Mix the coffee, cocoa powder, sugar and cognac together and stir into the rice with a ladleful of milk and cream mixture. Cook gently, stirring, until absorbed. Continue adding the cream and milk in small quantities for a further 25 minutes.

Stir in the grated chocolate and serve in a warm dish.

Serves 4 as a main course; 6 to 8 as an appetizer or side dish
Source: Risotto by Jenny Stacey and Kathryn Hawkins

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