For ➍2 tbs unsalted butter
100 g arborio rice
1 l milk
2 tbs sugar
125 g bittersweet chocolate, finely grated
walnuts for sprinkling, quartered
Similar to a regular process, melt the unsalted butter in a hot pan and add the rice. Stir for about 1 m or until the rice is translucent. Pour a cup of milk into the pan and stir until the milk reduces. Add the sugar and stir continuously. As the milk evaporates, add another 1/2 cup of milk to the rice and continue stirring. Repeat this process until the rice is at the 'al dente' stage.
Add the chocolate to the rice, and stir until the chocolate has melted and the milk has reduced to a creamy consistency.
Serve the dessert immediately in cups and finish with a sprinkle of walnuts on top.
Add the chocolate to the rice, and stir until the chocolate has melted and the milk has reduced to a creamy consistency.
Serve the dessert immediately in cups and finish with a sprinkle of walnuts on top.
Read the tip on making a quick risotto.
