Teahive Dessert Risotto

To our faithful readers: firstly, thank you. It makes me happy to know someone out there is making these things that I put my heart into. Also, these recipes are for you guys, but my weekly inserts have challenged me and taught me a lot. I'm happy to do it. If you have met me in the cheese shop, I'm the huge dork whose eyes light up when you mention dinner plans. Any how, I would never in my life, entertain the idea of making a dessert risotto, but here it is. And it's good you guys. It's sort of a classic, Italian take on rice pudding. By cooking the rice risotto style, you slowly release the starch, creating a silky end product.

2 tablespoons sugar
3 tablespoons Lucky Layla Golden Butter
2 vanilla beans
1 1/2 cups jasmine rice
1/4 cup vinho verde
4 cups Mill King Whole Milk
4 oz Teahive, grated
4 oz Taza Vanilla Chocolate Mexicano
Seasonal fruit for garnish

In a large pot, on low heat, melt butter. Score down the length of the vanilla pods and remove the seeds by scraping a knife down the inside of each half, add to the butter. Then add rice and sugar, cook for about 1 minute, stirring to toast the rice. Turn the heat up to medium and add the wine, continue to stir until cooked off. Add the milk by half cup intervals, adding more as it absorbs, like cooking risotto. Simmer for about 30 minutes, stir often. Rice is done when al dente. Add more milk if needed. Remove from heat, add teahive (grate Teahive with rind intact to incorporate the tea and bergamot), then stir to combine. Garnish with lots of Taza chocolate and fresh seasonal fruit.