Melting Chocolate Risotto!!!

What could be better than rice, pudding? Chocolate rice! And this one is an absolute stunner…

Serves 6


750ml (1 ¼ pints) milk

50 g (2oz) light muscovado sugar

50g (2oz) butter

½ tsp ground cinnamon

125g (4oz) risotto rice, such as carnaroli or Arborio

100g (3 ½ oz) luxury dark chocolate, roughly chopped



Put the milk and muscovado sugar into a pan and heat gently until the sugar dissolves.

Melt the butter in a large non-stick pan and stir in the cinnamon and rice.

Cook for 1 min, then add half of the hot sugared milk and cook for 10 min, stirring from time to time. Pour in the remaining hot milk and stir and cook for a further 8-10 min until the rice is tender and the milk has been absorbed.


Scatter over the chocolate and stir to ripple through roughly. Spoon into bowls and serve warm. Alternatively, spoon the rice pudding into glasses and chill before serving.


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