This mocha risotto is a deliciously dark, grown up rice pudding with flavours of coffee. Perfect for Easter or any time you need a chocolate fix!
Estimated reading time: 5 minutes
How this Mocha Risotto came about
Some dishes are destined to be the products of necessity or happenstance.
And this Mocha Risotto, is one mighty fine example! Having said that, it did take a few steps in the making. Let’s see now, the first time I made chocolate rice pudding was when my oldest was 2, so about
12 18 years ago.
That came about because I had to always make some chocolate sauce to drizzle over his and my husband’s portions. That was step 1.
What happened next was a natural progression, “Why don’t I just make the two of you some chocolate rice pudding instead?” I asked. We went on this way quite happily for a number of years, me eating my plain rice pudding while they had their chocolate version.
Mocha Risotto Recipe Step 2
So fast forward a few years + two more kids and one Sunday afternoon, the dessert of the day was chocolate rice pudding. But alas, there was no pudding rice to be had anywhere in the pantry! But we did have some arborio rice and rewind back to the first sentence of this post: necessity and invention, remember?
So I made the rice pudding with risotto rice.
What I discovered was how I much preferred the texture of rice pudding when made with arborio; I think it’s that final al dente bite as opposed to just grainy or mushy that gets me.
So chocolate rice pudding with arborio rice got served at our next dinner party, which was Italian themed. My Italian friends suggested I call it Chocolate Risotto. So I did.
Mocha Risotto Recipe Step 3
But we’re not done yet! And why it took me as long to get to the next step, I have no idea! So, plus a couple of years and one more kid (last one!), we were all sitting on the floor playing Monopoly one afternoon.
We were all having some chocolate risotto and I also had my usual mug of afternoon coffee in hand.
Cue lightbulb moment!
Or in this case, a duh moment – coffee always makes chocolate taste better! End result?
Mocha Risotto – dark, dense, a hint of bitter and a whole lot of attitude!
Mind you, while I love the addition of coffee to chocolate, in my opinion, most chocolate recipes are improved when you add coffee to it, I am not too big a fan of chocolate in coffee. Like an actual mocha drink. I think chocolate sweetens coffee and dampens that all important swagger! Know what I mean?
How do you serve Mocha Risotto?
So now you know how this recipe came about, how does one eat it? As is, unadorned, is always going to be good. Of course, a dollop of ice cream, some clotted cream, or my favourite, some mascarpone, enhances the experience by giving you another layer of flavour.
Hot or room temperature is a decision you’ll have to make, I personally prefer it warm, the contrast with whatever cold complement you serve will tease your senses, enhancing the experience further.
Serve in little dessert dishes or shaped as I have done in the picture above. Of course, if you are a fan of mini desserts as I am, tiny little shot glasses not only make a great presentation but will also make the recipe go further!
More Rice Pudding Recipes
♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! 😉 Merci.
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Mocha Risotto (a Coffee-Chocolate Rice Pudding)
- 200 g arborio rice
- 400 ml fresh full fat milk
- 180 ml water
- 100 g condensed milk
- 2 Tbsp sugar
- 60 ml strong espresso
- 30 g salted butter
- 1 tsp vanilla paste or extract
- 100 g 70% dark chocolate, broken up
- Place the rice, milk, water, condensed milk and sugar and bring to a gentle boil over low heat, stirring to mix everything.
- Reduce heat and simmer for 30 minutes, stirring from time to time, especially at the end, to prevent burning.
- At 30 minutes, add the coffee, stir and cook for a couple more minutes, just to let the additional liquid dry up a little.
- Take off heat and add the chocolate pieces, butter and vanilla, stirring until the chocolate is completely melted and the consistency seizes up slightly from the chocolate (thickens).