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