Strawberry Risotto - Chef Recipe by Shawn Sheather
A sweet, decadent strawberry risotto, best served with a rich double chocolate chip ice cream.
2 cups boiling water
1 chilli pepper, halved and de-seeded
5 cups milk
1 vanilla bean, split lengthwise
1 cinnamon stick
225g bittersweet chocolate
2 Tbs sugar or honey
1 Tbs ground almonds or hazelnuts
In a saucepan over medium heat, add boiling water and chilli and cook until liquid has reduced by half. Remove chilli, strain water and set aside.
In another saucepan, combine milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat, add chocolate and sugar/honey and whisk until all has dissolved.
Turn off heat, remove vanilla bean and cinnamon stick. Add chilli water a little at a time until you have the desired flavour. Thin with milk if desired.
Serve in small cups with sides of ground nuts and whipped cream.