Recipe by Chef Freyka

This recipe is an adaptation of my Pressure Cooker Rice Pudding. The first time I tried this recipe was at home a few years ago when I didn’t have any raisins but had a surplus of regular chocolate chips. In those days, I hadn’t yet discovered how easy it was to use a pressure cooker for things like rice. All I was trying to do was make use of what I had on hand. Although those chocolate chips didn’t contain any cacao-butter, they still, sort of melted, and that’s when my chocolate risotto was born.

Over time, I perfected this recipe, and in recent years, I’ve had the pleasure of sharing it with the participants in my cooking classes. We’ve enjoyed this dessert as part of my Magical Theme cooking classes, as I firmly believe that pressure cookers are like magic pots. I’ve also incorporated it into my Italian Classes, as the initial inspiration for chocolate risotto came from a list of Italian desserts. Additionally, I make sure to include it when I teach Ghirardelli classes, as the best chocolate to melt into the rice pudding is their delicious Bittersweet Bar or their 60% Chocolate Chips.”

Ingredients: 

• 1 cup short-grain rice
• 2 ½ cup Water
• stick of cinnamon or 2 pinches of cinnamon powder
• 4 cloves or 1/8 tsp. grounded cloves
• 1 ½ cup white sugar
• 1 tbsp. vanilla
• 1 can of evaporated milk
• 2 egg yolk
• rum or pisco to taste
• 4 oz. Bittersweet Chocolate (Ghirardelli preferred)
• pinch salt

Directions:

1. Combine the first 4 ingredients in the canister of an electric pressure cooker and adjust the settings to cook on high pressure for 7 minutes.
2. Release the pressure manually by opening the pressure valve.
3. Set the pressure cooker to browning or cooking (depending on the making brand of the pot)
4. Add the sugar and stir to combine. Cook for a few minutes; until bubbly. Add the evaporated milk. Keep cooking; stirring constantly until it gets bubbly again and the rice has a pudding-like feel. (it will look a little thin, but if it is bubbling, is good)
5. In a small bowl beat the egg yolks; add a little at a time spoons of hot pudding rice to the bowl and mix quickly to combine, this will temper the eggs before combining it with the whole mixture in the canister. When the bowl feels warm to the touch, pour the egg yolk-rice pudding mixture back into the pot. Mix to combine.
6. Turn the heat source off. Remove the canister from the pressure cooker and add the chopped chocolate. Combine until the chocolate is completely melted and incorporated in the pudding.
7. Pour into a bowl and dust with cocoa powder (optional) For serving, optionally as well, place a dollop of whipped cream.
8. Remember, do not store it in the fridge. keep at room temperature. The pudding will have better consistency as it cools.