Frangelico's Chocolate Risotto

• 4 ounces bittersweet chocolate chips
• 3 cups heavy whipping cream
• 4 tablespoons unsalted butter (Cold)
• 2 ounces Frangelico (Italian Liqueur)
• 1 tablespoon fine sugar
• 1 tablespoon creme fraiche
• 1 cup risotto rice
• 12 cup sweet dessert wine (Nebbia Orange Muscat)
• 12 cup toasted sliced almonds

1. Place chocolate, 1/2 cup cream, 1-tablespoon butter, Frangiclo and sugar in a double boiler or bain-marie.
2. Stir chocolate until completely melted and hold warm.
3. In a large saute pan add butter and risotto.
4. Saute 3-4 minutes adding wine in small amounts until all wine has been absorbed.
5. Add warm cream 1/2 cup at a time until cream has been absorbed.
6. Cook risotto until tender about 20-25 minutes and remove from heat.
7. Combine creme fraiche, warm chocolate and stir.
8. Fold chocolate into risotto.
9. Pour Chocolate Risotto into custard cups and chill for 1 hour.
10. Garnish with sliced almonds and fresh mint leaves.
11. Chef's Note: Nebbia wine (Orange Muscat) came from the Half Moon Bay Winery, Half Moon Bay, Ca.

chocolate chips, heavy whipping cream, unsalted butter, frangelico, sugar, creme fraiche, risotto rice, sweet dessert wine, almonds

Taken from www.food.com/recipe/frangelicos-chocolate-risotto-310473 (may not work)