Chocolate Bombe filled with White Chocolate Risotto

This recipe is very different from most that I've tried. It uses cardomom seeds and saffron, which can be difficult to find. It's a sweet, creamy risotto smothered in rich, dark chocolate. But it still reminds me of Indian desserts, probably because of the texture and the strong cardomom flavor.

This is a modification of the recipe from Real Chocolate, by Chantal Coady. This version has fewer ingredients and is easier to make.


1 T butter
seeds from 5 cardomom pods
1 c risotto rice
1/4 t saffron strands
2 1/8 c milk
3.5 oz. white chocolate, chopped
3.5 oz. dark chocolate

1. Heat the milk and saffron until almost boiling.

2. Melt the butter on low-medium heat in a separate saucepan, then add the cardomom and rice, and stir. Add the warm milk, one ladleful at a time, waiting for the rice to absorb the liquid. This should take about 20 minutes.

3. When the rice is tender but still has some bite, stir in the white chocolate.

4. Let the risotto cool. Melt the dark chocolate. Spoon risotto into serving dishes, then pour chocolate all over the top.