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
- 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.
- Add rice and barley and stir well to coat with butter. Increase heat and keep stirring to toast the grains.
- 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.
- Quickly heat lambic in the empty saucepan, then add it to rice ladleful by ladleful and cook until rice is nearly al dente.
- Mix stout and Crème de Cassis in the saucepan and heat. Add to rice and finish cooking.
- Add chocolate, cheese, and an additional splash of stout, and stir to combine until homogeneous. Serve hot topped with walnuts.