This decadent and rich Earl Grey Lavender Dessert Risotto is a fun twist on Italian classic. This is a delicious concoction with a consistency and texture of a traditional risotto and with a sophisticated flavour of tea and lavender. And the addition of butter, honey, and white chocolate makes it a decadent and luscious dessert!
Hello folks! How are you doing? I hope you have had a nice and restful weekend, and you are now ready to embrace new week.
And to start this week off right, I am offering you something truly unique.
A dessert risotto – how about that?!
Sweet Risotto
While I am not sure if a sweet type of risotto exists in Italian cuisine, you can find quite a few such recipes online.
In fact, I also have some ideas on the Havoc in the Kitchen:
You can probably call this a rice pudding. However, the technique to make this dish is very much similar to a classic risotto. So here we go.
Earl Grey Lavender Dessert Risotto
For this recipe, you will need rice which is suitable for a traditional risotto such as carnaroli or arborio.
Instead of broth, the rice is cooked in strong Earl grey tea, with an addition of butter and dried lavender buds.
When the rice is ready, its consistency will remind a traditional risotto. Lastly, more butter, honey and white chocolate are added for an extra sweetness, richness, and lusciousness. The result? A lovely concoction and elegant dessert!
I hope you like this Earl Grey Lavender Dessert Risotto, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Earl Grey Lavender Dessert Risotto
This decadent and rich Earl Grey Lavender Dessert Risotto is a fun twist on Italian classic. This is a delicious concoction with a consistency and texture of a traditional risotto and with a sophisticated flavour of tea and lavender.
4-6
servings15
minutes25
minutesKeep the screen of your device on
Ingredients
2 tbsp. (30 gr.) unsalted butter, divided
2/3 cup (about 150 gr.) risotto rice such as carnaroli or arborio
3 cups (750 ml.) freshly brewed strong Earl Gray tea (4-5 tea bags) – you may not need all
1 tbsp. dried lavender buds
1 tbsp. (15 ml.) honey
a good pinch of salt
50-70 gr. white chocolate, shredded, divided
Directions
- Fist brew the strong tea, with 4-5 bags of Ear Gray tea and 1 tbsp. of dried lavender buds with 3 cups (750 ml.) of water, about 15 minutes. Then pass through a mash sieve and discard the lavender buds.
- In a medium pan melt one tablespoon (15 gr.) of butter, add the rice, and toss for about 2 minutes, until the rice is glossy, over medium heat.
- Add 1/2 cup (120 ml.) of the brewed tea, as well as a pinch of salt, and cook about 5 minutes, stirring, or until almost all liquid has been absorbed.
- After that, start adding more tea, about 1/3 cup of liquid at once and waiting until it has been absorbed. Depending on the rice and desired consistency of your risotto, you may not need entire 750 ml. of tea.
- Normally, risotto is ready in about 22 minutes, until al-dente texture. However, it may take a little less or more time, so you will need to adjust the cooking time.
- When it’s ready, add the second tablespoon of butter, honey and a half of white chocolate, and let it stand for a few minutes then vigorously fluff with a fork for a few seconds.
- Serve the risotto garnished with the remaining reserved white chocolate. Enjoy!
Earl Grey Lavender Dessert Risotto sounds like an incredibly unique and elegant treat! The blend of Earl Grey tea and lavender must add a sophisticated touch to the traditional risotto texture.
Thank you Raymund!
Dessert risotto? What a fun idea! We made rice pudding last weekend, and that was really tasty – similar concept. But we didn’t add lavender and Earl Grey tea. I need to try these flavors together now!!
Thank you David!
Why shouln’t a sweet risotto be a thing? Like rice pudding is a thing. What an interesting combination of flavors! Earl Grey is my favorite tea, and not just because of Captain Picard’s influence – although it is comforting to know that people will still be drinking it in the 24th century. I hope people will be having your dessert risotto along with it!
Thank you Jeff!
I love Earl Grey tea, but I’m not keen on rice puddings. Maybe I will try this with oats?
Yes! In fact, I also used the similar idea for making oatmeal, and it was good. Not sure if I am able to post the recipe this season though :)
wow what an amazing and exciting combo of flavour! This is even better than a regular rice pudding.
Agreed – this is better than a rice pudding! :)
Thank you, Angie!