Chocolate coffee risotto with pistachio

Name: chocolate coffee risotto with pistachio
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon butter; 100 gram risotto rice; 100 milliliters warm milk; 1 bag instant coffee powder for espresso; 25 gram Brown sugar; 50 gram dark chocolate; chocolate; 100 milliliters whipped cream; 20 gram pistachios

Ingredients

1 tablespoon butter
100 gram risotto rice
100 milliliters warm milk
1 bag instant coffee powder for espresso
25 gram Brown sugar

50 gram dark chocolate
Chocolate
100 milliliters whipped cream
20 gram pistachios

Directions

Melt the butter in a thick-bottomed pan. Fry the rice briefly until the grains are covered with butter and pour the milk on them. Bring to the boil while stirring until the milk is almost absorbed and pour 150 ml of warm water.
Add a pinch of salt, the coffee powder and the sugar and cook the rice while stirring at a low setting in about 20 minutes. Remove the pan from the heat source and stir in the chocolate until it has melted.
Stir until the risotto has cooled down to lukewarm. Beat the whipped cream almost stiffly, keep a little apart and scoop the rest through the risotto.
Divide between 4 bowls. Garnish with some whipped cream and sprinkle with the pistachio nuts and some grated chocolate.