Chocolate Risotto

4 sheets, 8-by-15-inches phyllo dough1 tablespoon clarified butter2 3/4 tablespoons granulated sugar, divided (plus more if desired) 1/2 ounce unsalted butter1 cup arborio rice 1/2 vanilla bean, sliced open, seeds removed and saved1 3/4 cups water1 1/4 cups milk1 tablespoon light brown sugar2 ounces semisweet chocolate, as needed, chopped2 teaspoons coffee liqueur 1/2 cup plus 2 tablespoons heavy creamWhite chocolate, shavedHeat oven to 325 degrees.To make phyllo cups, brush each phyllo sheet with clarified butter and layer on top of each other. Sprinkle with granulated sugar as desired, about 1 3/4 tablespoons. Cut phyllo into four equal squares and lay over bottom of four inverted 4-ounce ovenproof cups to form a cup. Bake until phyllo is golden brown and crisp, about 10 minutes. Cool on cups and remove.In a saucepan heat the unsalted butter and add the rice, tossing to coat. Stir in vanilla seeds. Add just enough of the water to cover the rice and bring to a simmer, stirring constantly while rice cooks. As water is absorbed add more until all has been added and absorbed.Add half the milk, cooking and stirring until liquid is absorbed. Add remaining milk and cook and stir until absorbed. Rice should be soft and creamy.In a small cup combine 1 tablespoon granulated sugar with the brown sugar; stir into rice. Add chocolate and remove pan from heat. Add liqueur, and if desired, additional granulated sugar and chocolate to taste. Stir in cream.Immediately divide the risotto among four shallow dishes, spreading to cover bowl evenly. Fill each phyllo cup with sherbet and place in center of risotto. Garnish with white chocolate.Serves four.Chef Mark Bosanac, Spartan Terrace Restaurant, Elgin