Super quick, super easy and super tasty. Do you need to know more? 😉
- 1 tbsp coconut oil
- 1/2 cup Arborio rice
- 2 and a 1/2 cup of coconut milk (or any other plant-based milk or cow’s milk)
- 1 tsp vanilla extract
- 1 tbsp caster sugar
- 1 pinch of salt
- 50g white chocolate (cut into small cubes)
In a saucepan mix together milk, vanilla extract, sugar and a pinch of salt. Bring to boil, then simmer on low heat. (Keep it next to the risotto).
In a large pan, heat 1 tablespoon of coconut oil over medium heat. Stir in the rice and keep stirring for about 2 minutes.
Begin adding the hot milk, only 1/2 cup at a time, while stirring often, add more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. Keep stirring until the rice becomes creamy and al dente (firm to the bite). It is possible you may not need all of the milk.
Remove the risotto from the heat and stir in the chopped white chocolate. Top it with cocoa powder or desiccated coconut and shaved white or dark chocolate.
The easiest way to make chocolate shavings
Warm a bigger piece of the chocolate block up between your hands or in the microwave for a couple of seconds (keep your eye on it), then grab a vegetable peeler and gently start to peel one layer off from the side of the block. Keep doing it layer by layer. Keep the cute shavings in the fridge.