Directions
-
In a large pot, heat the stock until it gently simmers. Keep warm.
-
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.
-
Add 2 tablespoons of butter and when it is melted, add the rice and stir for 2 to 3 minutes to lightly toast
-
Make the budino
-
Place the chocolate in a medium bowl and set aside.
-
In a medium bowl, whisk together the yolks, salt and sugar until mixture is light yellow. Set aside.
-
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.
-
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.
From Shawnie's class “British Sunday Supper”
