White Chocolate Risotto

Directions

1. 1
   Bring the almond milk, sugar and vanilla beans and pod to a simmer over low heat for 5 minutes.
2. 2
   Remove the pod and keep the milk warm while you prepare the risotto.
3. 3
   Heat the butter in a large saucepan over medium heat.
4. 4
   Add the rice and stir with a wooden spoon to coat evenly with the butter.
5. 5
   Lower the heat to medium low and begin adding the milk 1 cup at a time, stirring often and allowing each addition of milk to be absorbed before adding the next.
6. 6
   Be sure to run the spoon along the bottom of the pan to ensure the risotto doesn't stick or burn.
7. 7
   Cook until the rice is tender but still firm, about 20 minutes.
8. 8
   Remove from the heat and stir in the white chocolate and salt.
9. 9
   Serve warm, garnished with the blackberries and a sprinkling of grated dark chocolate.