Firstly, prepare the bombe shell(s). Temper the dark chocolate as described. Pour into
Make the risotto: melt the butter in a heavy-based pan over a low heat and gently stir in the cardamom seeds and rice, being careful not to let the butter brown. Grate a good piece of nutmeg and add this and the saffron to the milk in another pan and warm gently until it is just about boiling. Add a ladleful of the hot milk to the rice and stir it in. Keep stirring so it does not stick or get lumpy, adding more ladlefuls as it is absorbed, for 20 minutes or so. The rice should be tender but still have some bite, and there should be plenty of the milky sauce. Add the white chocolate (as you would the butter and cheese to a savoury risotto), together with the rose water and a slug of grappa if you like. Stir in.
Either allow to cool and serve upside-down in the bombe case(s) or let cool
© 2003 Chantal Coady. All rights reserved.