White Chocolate Risotto-Mango Gelee Verrines
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Special Equipment for Verrines - FOUR 6 to 8 oz clear glasses and 1 empty egg carton
Prep time does not include setting times for mango gelee.
White Chocolate Risotto
  • 2½ cups whole milk
  • 1 split vanilla bean
  • 1 tablespoon butter
  • ¾ cup arborio rice
  • ¼ cup white wine or water
  • Pinch of freshly grated nutmeg
  • Pinch of cinnamon
  • 4 tablespoons granulated sugar
  • 4 oz white chocolate, chopped and melted
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon orange zest (optional)
Mango Gelee
  • 1¾ teaspoons unflavored gelatin (from a ¼-oz envelope)
  • ¼ cup water
  • 2 cups mango nectar or puree
  • 1 medium mango, peeled and cubed,reserving some for the topping
  • ½ cup roughly chopped pistachios, toasted
  • grated, or shaved (with a vegetable peeler) or chopped white chocolate
  • remaining mango cubes from mango chopped for gelee
Make the White Chocolate-Pistachio Risotto
  1. Melt the butter in a heavy, medium saucepan. Add the rice and stir over moderate heat until coated with the butter. Place the vanilla beans and scraped pod in a pot with the milk and bring to a simmer.
  2. Add the white wine or water to the rice and cook, stirring, until the white wine or water is completely absorbed. Add the nutmeg, cinnamon and stir. Remove the pod from the vanilla bean milk and add ½ cup of it to the rice, then cook, stirring constantly, until the milk is completely absorbed. Continue adding the vanilla milk,1/2 cup at a time, stirring constantly until it is absorbed before adding more. Cook until the risotto is creamy and porridge-like and the grains of rice are just tender.
  3. Stir in the melted white chocolate, sugar, vanilla and optional orange zest. Chill until ready to fill verrines or chill and serve as is.
Make the Mango Gelee
  1. Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon mango nectar at a time until gelatin mixture is cool, then whisk in remaining nectar. Stir in cubed mango, setting some aside for the topping.
  2. Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelee is the consistency of raw egg white, 15 to 25 minutes.
Assemble Verrines
  1. Divide an even amount of gelee, about ⅓-1/2 cup in each of 4 glasses, then tilt each glass about 45 degrees in an egg carton and let set in the fridge. When set, fill the empty space next to the gelee with the sweet risotto, even with the top of the gelee.
  2. Warm the remaining gelee (set aside about ¼ cup or whatever you have left after pouring the second layer, to top the verrines) to loosen it up, then pour another ⅓ - ½ cup of gelee and tilt again in the egg carton, but in the opposite direction of the first layer of gelee, letting it set. Take care to not let too much of the sweet risotto seep into the new gelee like mine did (notice the second layer of gelee is a little darker?).
  3. When the second layer of gelee is set, fill the rest of the glass with the white chocolate-pistachio risotto and top with remaining gelee (warm it up to loosen it, then just pour over the tops of the glasses, equally. This time, Let it set in the glasses upright to seal everything in.
  4. Top with chopped pistachios, white chocolate and mango cubes. Can be served chilled, if desired, just let it chill in the fridge before adding toppings.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2010/03/14/fun-with-risotto-the-sweet-and-the-savory/