The marbled effect of this rich and unusual risotto looks good.
- 450ml Milk
- 2tbsp sugar
- 50g Butter
- 125g Risotto rice
- 50g toasted and chopped hazelnuts
- 125g Golden raisins
- 125g Semisweet chocolate (grated)
- Splash Brandy (optional)
- Grated chocolate to decorate
Heat the milk and sugar to simmering point.
Melt the butter in a heavy pan, add the rice and stir well to coat the grains.
Add a ladleful of hot milk and stir well. when the rice has absorbed the milk, add another ladleful. Continue to stir and add milk until it is all absorbed. The rice should be slightly an dente and in a creamy sauce.
Quickly mix in the hazelnuts, raisins and grated chocolate. If you like, add a splash of brandy just before serving.
Published in: Cooking