NRS05: Chocolate Blackcurrant Beer Risotto Pudding チョコレートとカシスのビールデザートリゾット

AKA the most ridiculously rich thing I have ever made.


Almost everything I cook is a bit of an experiment, but this dish combined two rather risky things I’ve never tried to do before: 1) making a risotto with beer, and 2) making a dessert risotto. But can you really go wrong with anything involving a sweet lambic, a malty stout, very dark dark chocolate and very creamy cream cheese? I think not, and this intensely chocolatey risotto is proof.

Chocolate Blackcurrant Beer Risotto Pudding


about 4 walnuts, chopped and toasted
1/2 cup short-grain rice
1/2 cup pearl barley
2 tablespoons butter
about 4 cups milk
11 ounces Lindemans Cassis lambic
about 1 cup Guinness Draught stout
about 1/2 cup dark chocolate, chopped
4 tablespoons Crème de Cassis
3 tablespoons room-temperature cream cheese, whipped

  1. In a deep, non-stick frying pan, heat butter over medium heat. In a separate saucepan, heat milk to a bare simmer and keep hot.
  2. Add rice and barley and stir well to coat with butter. Increase heat and keep stirring to toast the grains.
  3. When rice starts to turn opaque, reduce heat, add a ladleful of milk, and cook, stirring often. When the grains have absorbed most of the liquid, add more milk. Repeat until milk is gone.
  4. Quickly heat lambic in the empty saucepan, then add it to rice ladleful by ladleful and cook until rice is nearly al dente.
  5. Mix stout and Crème de Cassis in the saucepan and heat. Add to rice and finish cooking.
  6. Add chocolate, cheese, and an additional splash of stout, and stir to combine until homogeneous. Serve hot topped with walnuts.

One thought on “NRS05: Chocolate Blackcurrant Beer Risotto Pudding チョコレートとカシスのビールデザートリゾット

  1. Angie says:

    tim i made some mochi tonight and they puffed up weird and sort of “pooped” their insides out into a pool of goo next to the hollow cube. what am i doing wrong? they taste fine, but they look stupid!

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