This is a Delia Smith-inspired recipe. For best results, serve the risotto immediately and keep portions small as it is very rich.
- 500ml milk
- 250ml fresh cream, plus extra to serve
- 150g arborio rice
- 40ml castor sugar
- 100g good-quality dark chocolate, containing at least
- 70% cocoa solids, chopped
In a medium-sized heavy-bottomed pot, combine the milk, cream, rice and castor sugar. Gently bring to the boil, stirring occasionally.
Just as the mixture starts to boil, add half of the chocolate and stir to melt. Simmer gently while stirring continuously for 30 minutes. The risotto is perfect when the rice is al dente and the liquid is almost the consistency of thick custard.
Serve immediately while piping hot, sprinkled with the rest of the chocolate chunks and some extra