Recipes // Desserts // White Chocolate Risotto

White Chocolate Risotto



  • 1 cup heavy cream
  • 6 ounces white chocolate, chopped plus some shards
  • 1 cup assorted dried fruits, chopped
  • ¾-1 cup white wine (optional)
  • 1 tablespoon unsalted butter
  • ½ cup Arborio or Carnaroli rice
  • 2 ¼ cups whole milk, warmed
  • 2 tablespoons sugar
  • 1 vanilla bean, split, or ¼ teaspoon pure vanilla extract
  • Zest of ½ orange, removed with a zester or Microplane
  • Pinch of saffron threads


  1. Heat the cream in a saucepan over medium heat just until it comes to a boil.  Meanwhile, place the chocolate in a large heatproof bowl.  Pour the hot cream over the top. 
  2. Let stand for 1 minute, then whisk until smooth. 
  3. Cool, cover, and chill in the refrigerator for at least 4 hours, or overnight.
  4. Soak the dried fruits in warm water or the white wine. 
  5. Whip the chilled white chocolate cream with an electric mixer until soft peaks form. Set aside.
  6. Melt the butter in a large saucepan. 
  7. Add the rice and cook for about 1 minute, stirring occasionally.
  8. Add ½ cup of milk, the sugar, vanilla, orange zest, and saffron and stir constantly over medium heat until most of the milk has been absorbed. 
  9. Add another ½ cup of milk and stir. Repeat this process until the milk has been absorbed, 18 to 20 minutes.
  10. Remove from the heat and fold in the whipped white chocolate cream; the risotto will be the consistency of oatmeal. 
  11. Spoon into a bowl or glass.
  12. Drain the dried fruits and spoon them on top.
  13. Garnish each with a few white chocolate shards.
Featured Recipes

Personally Yours

Marketplace Recommendations