- CHOCOLATE RISOTO
- 1 litre milk
- 1/2 litre cream
- 250 gr (9 oz) sugar
- 200 gr (7.1 oz) short grain rice
- 100 gr (3.6 oz) quality dark chocolate chopped
- 1 cinnamon stick
- Orange peel (2-3 stripes)
- 1/2 tsp vanilla extract (optional)
In a pan at very low heat put the milk, rice, orange peel and cinnamon stick. Cook stiring very often so the milk wont burn on the bottom of the pan. Let the rice cook and the milk evaporate almost completly. At this point the rice should be a stick-creamy texture almost cooked but with still a bit of an "al-dente" feel.
Add the cream and stir until it evaporates and the rice is fully cooked and creamy. At this point add the sugar and stir 1 minute more until it dissolves. Take out of the stove and discard the cinnamon and orange. Only now add the chopped chocolate, there will be enough heat to melt it. Mix it until incorporated and resist licking the spoon! Add aldo the vanilla now if using.
I prefer to eat it at room temperature, but you can eat it warm or cold. It shoul keep fine in the fridge for 3-4 days. Enjoy!