Melting Chocolate Risotto!!!
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.