It’s Halloween time, and that means three things: chocolate, chocolate, and chocolate. For this month’s edition of Chef’s Table, we’ve traveled to Hilton Harrisburg in Pennsylvania, just miles from the corporate headquarters of Hershey’s chocolate. Executive Chef John Reis imparted his sweet-tooth secrets to us with this recipe for his famous Chocolate Risotto Pudding.

Chocolate Risotto Pudding (serves 4)


6 cups milk

1 cup sugar

2 vanilla beans, split lengthwise

4 tablespoons butter, divided

2 cups Arborio rice

1/4 pound chopped bittersweet Hershey’s chocolate

2 tablespoons chopped hazelnuts

Small piece Hershey’s white chocolate, to shave for garnish


1. Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor. Remove the bean pods and keep the milk hot.

2. Heat 2 tablespoons of the butter in a large saucepan over moderate heat.

3. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes.

4. Add the hot milk 1 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 20 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk.

5. Remove the risotto from the heat and stir in the remaining butter, and chopped chocolate. Sprinkle with chopped hazelnuts and shaved white chocolate over top for garnish.

This scrumptious dessert is perfect to serve at your upcoming Halloween party. Decorate with candy corn and marshmallow ghosts if you want to go even more festive! The pudding is so good you certainly won’t have leftovers for any trick-or-treaters.

Show us your chocolate! Use the hashtag #HiltonGoOut.

About Chef John Reis

Executive Chef John Reis moved to America from Portugal at the age of 12 and began working in hotel kitchens as a teenager. He became an Executive Chef at at hotel in Hartford, CT at just 23 years old and has since served as Executive Chef at a number of other hotels, traveling the country before taking over the position at the Harrisburg Hotel Corporation, where he now oversees the kitchens of Hilton Harrisburg, Hilton Garden Inn Hershey, Central Penn College Conference Center and Bricco.