Go Back

Vanilla Risotto with Cherry Olive Oil Emulsion and Chocolate

Vanilla cherry and chocolate combine so well together in this warm creamy dessert that should be made on the spot You will need a pot of simmering water and a bowl a mixer and a shallow sided pot with a lid to cook the risotto
4.67 from 6 votes
Course Dessert
Cuisine Italian Style
Servings 4



  • 125 gm carnaroli rice acquerello
  • 500 ml milk (2 cups)
  • 250 ml cream (1 cup)
  • 50 ml milk extra (1/4 cup)
  • 40 gm caster sugar (2 Tablespoons)
  • 1 vanilla bean

Cherry Olive Oil Emulsion

  • 3 egg yolks
  • 100 ml cherry syrup (I have a thick Amarena cherry syrup)
  • 100 ml olive oil Alto robust
  • 5 gm beetroot powder (1 teaspoon)

To serve

  • 50 gm dark chocolate (Grated)
  • 20 gm cherries extra
  • 40 gm hazelnut praline (optional) https://www.mykitchenstories.com.au/how-to-make-hazelnut-praline/


  • Start with the emulsion. Put the yolks and the cherry syrup into a bowl and beat till pale and very thick and creamy. This is very important. (I used my kitchen aid mixer)
  • Gradually add the olive oil until it is combined and you have a nice thick mixture. This will be a light fluffy mixture that will change to more of a thick emulsion once cooked.
  • Put the bowl over simmering water and add a teaspoon of beetroot powder to the mixture then beat continuously. Do not leave over the heat without beating as it will separate and curdle. The mixture should become glossy and start to look a little different as it cooks. Never let it get hotter than you can touch. The mixture will be cooked when it looks like a thick custard or mayonnaise. Take off the heat and pour into a container and refrigerate. It will set to a thick emulsion once cool.
  • Put the rice into a pot with the milk and cream the sugar and the split vanilla bean. Stir well and bring to a simmer then reduce the heat and leave till the liquid is evaporated. Test the rice. It should be just soft. Stir in the extra cream and put the lid on and let stand while you prepare to serve.
  • Put a couple of teaspoons of very finely grated chocolate on the bottom of the bowl and a sprinkling of praline.
  • Add a spoon of warm rice then sprinkle with a little more chocolate. Spoon some of the emulsion on and finish with a couple of well drained cherries in syrup and some crushed hazelnut praline