How Sweet it Is: Save $3 on Ticket to Times Travel Show

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    NEWSLETTERS

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    Print out this PDF and bring it with you for discounted admission at the door. Get more info about the show.

    And here's the recipe for Chocolate Risotto seen on Weekend Today in New York:

    Take a Tour of Italy's Sweet Side

    [NY] Take a Tour of Italy's Sweet Side
    Francine Segan, Italian food historian and official spokesperson for Dolce Italia, shows you some of Italy's most delicious and sweetest dessert treats. (Published Sunday, Feb 28, 2010)

    Pop Your Cork Chocolate Risotto

    Recipe courtesy of www.DolceItalia.com

    Photo credit: Stephen Murello

    Serves 6

     

    Pop the cork and let the fun flow!  Serve risotto as they do in Italy, with the bottle right in the serving dish.

     

    Warm, creamy and chocolaty, this is the ultimate comfort food dessert. It’s great with white chocolate as pictured here, but also fabulous with dark or milk chocolate too. The Asti Spumante adds a nice touch of crisp sweetness.

     

    1 quart whole milk

    1 1/2 cups Arborio rice

    1/2 cup sugar

    2-3 ounces Italian chocolate, such as Perugina or Venchi, milk, dark or white

    Salt

    1/4 cup dried fruit such as golden raisins or minced apricots, optional

    1 bottle Asti Spumanti, at room temperature

     

     In a saucepan, combine the milk, rice and sugar and heat over medium heat, covered, until the rice is tender, about 25 minutes. Add water or more milk, if the rice seems dry.

    Stir in the chocolate and dried fruit, if using. Season to taste with salt.

     

    Set the bottle of unopened Asti Spumante in the serving bowl and surround with the warm rice. When ready to serve, hold the bottle in place and remove the cork; the wine should bubble up over the risotto, if not, just drop a pinch of sugar into the bottle to release the wine.

    Serve immediately.