Desserts Recipes - Chocolate Risotto Recipe

Ingredients

Serves 4

• 50 g/2 oz hazelnuts

• 600 ml/1 pint milk

• 25 g/1 oz sugar

• 50 g/2 oz butter

• 125 g/4 oz arborio or carnaroli rice

• 50 g/2 oz sultanas

• 125 g/4 oz plain dark chocolate, grated splash of brandy (optional)

• grated chocolate, to decorate

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Method:

1. Toast the hazelnuts in a dry frying pan until they turn a golden brown. Allow to cool a little and then roughly chop them.

2. Put the milk and sugar into a small saucepan and heat to simmering point. Melt the butter in a heavy-based saucepan, add the rice and stir well to coat the grains. Add a ladleful of hot milk and stir well.

3. When the rice has absorbed the milk, add another ladleful. Continue to stir and add the milk until it is all absorbed. The rice should be slightly al dente, with a creamy sauce.

4. Finally add the hazelnuts, sultanas and grated chocolate and mix quickly. Try not to over-mix the chocolate as the marbled effect looks good.

5. For a special treat add a splash of brandy just before serving. Decorate with grated chocolate.