If you think risotto is strictly savoury, you haven’t tasted creamy risotto pudding with hot chocolate sauce. Arborio rice becomes amazingly thick from soaking up a lot of liquid, so this pudding is a total dream. Go on and indulge.
Recipe by Leila Saffarian
Creamy risotto pudding with hot chocolate sauce
- 1,5L (6 cups) full-cream milk + extra, if needed
- 125ml (½ cup) fresh cream
- 2 cinnamon sticks
- 150g castor sugar
- 250g risotto rice150g milk chocolate, broken up
- 100ml fresh cream
- crushed Maltesers, to serve
Heat the milk, the 125ml (½ cup) cream, cinnamon sticks and sugar in a saucepan over low heat and cook, 5 minutes.
Place the rice in a non-stick frying pan over medium-high heat and add 2 – 3 ladles of the warm milk mixture. Stir the rice and continue adding the milk in batches, stirring after each addition. The mixture will be quite thick. As it thickens, add more milk. Once all the milk has been used, lower the heat and continue stirring until the rice is cooked through, 10 – 15 minutes. (If very thick, add a touch more milk.)
While the rice is cooking, melt the chocolate in a heatproof bowl over simmering water (the water should not touch the base of the bowl). Once melted, add the 100ml cream and stir well. Remove from heat.
Spoon some chocolate sauce into glass serving bowls, top with some rice and crushed Maltesers and serve immediately.