Chocolate and rosemary risotto with fried pears in coconut oil

If you want to leave all your guests open-mouthed with a luxury dessert, this chocolate and rosemary risotto served with pears fried in coconut oil should be your choice. I would never have imagined the good result mixing chocolate with the rosemary, without a doubt it has been a win.

There are countless times that we have cooked risotto at home, because it’s a very easy to make, takes a little time and we get a satiating dish. Today we have taken a step forward. With this recipe you will get a very creamy sweet risotto, but at the same time it’s surprising, aromatic and sensual: a dessert to fall in love. This chocolate risotto is the perfect end to a romantic dinner or the ideal breakfast to start your day with lots of energy. And it will only take you 20 minutes to cook it!

When ABC rice sent us a batch with a sample of their high quality products to participate in the #ABCricechallenge, we knew that we had to look for a delicious, aromatic and impressive recipe. I think we got it, right? To make this sweet risotto we have used the Carnaroli rice.

Ingredients for chocolate and rosemary risotto with fried pears in coconut oil (serves 3):

110 g (½ cup) Carnaroli rice
1 tbsp agave syrup
1 pinch of salt
1 fresh rosemary spring
250 ml of milk
120 g chocolate bar
2 tsp pure cocoa powder
2 pears
Coconut oil

How to make chocolate and rosemary risotto with fried pears:

In a pot place 200 ml of milk , agave syrup, a pinch of salt and a rosemari spring. Let it boil for 2 minutes to give flavour to the milk.

At this time, decrease heating to medium, add the rice and cook for about 15 minutes mixing all time. If the he rice will absorb all the milk, add more. Take out the spring of rosemary.

Add a bar of chocolate broken in small pieces and the chocolate powder, which will melt in hot rice. Set aside.

Heat the coconut oil in a pan and fry the pear cut into 0.7 cm slices. Fry a couple of minutes on each side, until it is well poached and golden. Place the fried pear on absorbent kitchen paper to remove excess oil.