However...
I cannot resist this warm chocolaty treat. It is perfect for winter with a dollop of classic vanilla ice cream or a splash of double cream (I like ice cream as it melts over the top mmm). Now I admit that I have personally never made this myself but I have peered over Tim's shoulder eagerly awaiting to get my hands on it, and (no offence to Tim) it is bloody simple!
Chocolate Risotto
What you'll need:
2 1/4 cups skim milk (cos we're watching our waistlines of course)
1 vanilla bean split (you can just add a splash of vanilla essence if you can't be bothered spending $10 on a vanilla bean)
1 tbsp cocoa
1/4 caster sugar
20g butter
2/3 cup arborio rice
60g dark/milk or white chocolate grated (the choice is yours) and you can use more or less
I C E - C R E A M
What to do:
~Heat your oven to 180 degrees Celsius (160 fan)
~Put milk, vanilla, cocoa and sugar in a saucepan and heat until just below boiling point, stir until sugar dissolves
~Meanwhile, melt your butter in an ovenproof saucepan (med-high heat). Add the rice and cook for 2 minutes stir it a few times.
~Stir the milk mixture into the rice, cover with a lid or some foil and cook in the over for 25-30 minutes or until it resembles a classic risotto
~Remove from the oven, divide into bowls and sprinkle with as much or as little chocolate as you wish topped with a scoop of ice-cream
This recipe is for 2 people but they are huge serves and it is filling so you could easily serve this up to four people or just double it to cook for a group.
Now I have to add that you should be super careful with the saucepan when you remove it from the oven as Tim has burnt his hand on 3 occasions (in the same night)
I really hope you give this one a try, it looks impressive and most people haven't had this before and it really is that simple...Enjoy!
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