Prep Time: 10 mins
Cooking time: 15 mins
I use Italian Arborio risotto rice because it has short, stubby grains which stay firm but make a good creamy risotto. The white chocolate (or cocoa butter) is added at the end instead of the usual knob of butter.
About the Author: David Greenwood-Haigh
David is an award-winning chocolatier with over forty years’ experience in the food industry . David’s passion for chocolate was reborn from his last employed position for Divine Chocolate. It was here that David focused his enthusiasm for food on ethically sourced, fantastic quality chocolate. In 2011 David setup Coeur de Xocolat to embody the skills and passions he has gained throughout his career in food. The business specialises in chocolate events, consultation and demonstration which allows David to share his knowledge and experiences with chocolate by putting his unique twist on the chocolate world.
See David in action at Speciality Chocolate Live.