Directions
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In a large pot, heat the stock until it gently simmers. Keep warm.
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Place a Dutch oven or large pot over medium heat and add 2 tablespoons of vegetable oil. When the oil is shimmering, add the shallot, garlic, thyme and stir until fragrant, about 30 seconds.
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Add 2 tablespoons of butter and when it is melted, add the rice and stir for 2 to 3 minutes to lightly toast
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Make the budino
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Place the chocolate in a medium bowl and set aside.
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In a medium bowl, whisk together the yolks, salt and sugar until mixture is light yellow. Set aside.
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In a medium saucepan over medium heat, bring the heavy whipping cream to a simmer, but do not boil. Remove from heat once there is a ring of active bubbles around the edge of the pan.
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As soon as the bubbles dissipate, ladle the cream, 1/4 cup at a time, into the egg mixture, whisking constantly to prevent scrambling. Once all the cream is incorporated into the eggs (the eggs have been tempered), pour the mixture into the saucepan and warm over low heat, stirring constantly, until the custard has thickened and coats the back of a spoon, about 3 to 4 minutes.
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As soon as the custard begins to thicken, remove from heat and pour over the chocolate, stirring until it is melted and smooth. Stir in the vanilla and butter. If the custard seems a bit thin, place back in the saucepan over low heat for a minute or two to re-thicken. Divide the custard evenly into the ramekins on top of the crusts. Cover, placing plastic wrap directly on the surface of the custard to prevent a skin from forming, and refrigerate at least 2 hours and up to three days.
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Make the topping
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To the bowl of an electric mixer fitted with a whip attachment, add the heavy cream, sugar and vanilla. Beat at medium speed until the cream is thickened and soft peaks form, about 3 to 4 minutes.
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Assemble the desserts
From Shawnie's class “Comfort Classics” (also taught in Comfort Classics: Bold Flavors, Rustic Cuisine)
