Mocha ripple risotto

Silvana Franco's sophisticated, coffee-flavoured version of a rice pudding makes a delicious and unusual dessert, served either hot or cold
By Silvana Franco
Mocha ripple risotto
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 600 ml milk
  • 150 ml coffee, double-strength, freshly brewed
  • 50 g muscovado sugar
  • 50 g butter
  • 125 g risotto rice
  • 100 g dark chocolate, roughly chopped
  • 50 g white chocolate, chopped


1. In a pan, combine the milk, coffee and sugar, and heat to make milky coffee.2. Melt the butter in a large, non-stick pan and stir in the rice. Cook for 1 minute, then add half the coffee. Cook for 10 minutes, stirring from time to time. 3. Pour in the remaining coffee mixture and continue to stir and cook for a further 8-10 minutes, until the rice is soft and the milk has been absorbed. 4. Scatter over the plain and white chocolate, and ripple through the rice before spooning into bowls. Serve warm or chilled.

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