Secret Recipe Club - Chocolate Almond Risotto

 (Don't forget to enter my cookie giveaway, which closes tonight! I really want to make you something )

Hi everyone! By the time this is posted, I'll almost be done with finals. And what a sweet, sweet day that will be. Though I must admit, college finals seem much less stressful this semester than they did last year, and definitely less than high school. Oh high school, I do not miss thee at all. 

So for this month's Secret Recipe Club I was assigned the blog From My Sweet Heart. Anne has so many awesome ideas, I really want to try some of her frozen desserts recipes. And I love that she always includes a quotation with her post. I would highly encourage all of you to take a peek and see what's happening over there ^_^

I decided to try out her recipe for Chocolate Risotto, just because it was such a novel idea. I love savory risotto, but I never thought to make it into a dessert. I modified it a little and used chocolate almond milk instead of normal milk. So now it's gluten free AND practically vegan, if you use something besides butter to melt in the pan. Woo!

Chocolate Almond Risotto
 adapted from From My Sweet Heart

2 TBSP unsalted butter

3/4 c arborio rice

3-4 c almond milk (warmed in the microwave)

1 c mini chocolate chips

slivered almonds for sprinkling

As is similar to the regular risotto making process, melt the butter in a hot pan.  Add the rice and stir for a minute or so, until the rice is translucent.  Pour 1 cup of milk into the pan and stir until the milk reduces.   As the milk evaporates, add more milk, 1/2 c at a time.  Continue stirring on med heat.  Continue to repeat, adding milk 1/2 c at a time until you have used all the milk and the rice reaches the al dente stage.

Add the chocolate to the rice, and stir until all the chocolate has melted.  Continue to stir until the milk the mixture is blended and creamy.   Garnish with slivered almonds.  Serve immediately.