Chocolate Risotto

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6-8

• 6 cups (1.5L) milk
• 50g butter
• 11/2 cups (330g) Arborio rice
• 1 teaspoon vanilla extract
• 200g dark chocolate, chopped
• 1/3 cup (75g) caster sugar
• 250g strawberries, washed, sliced

1. Put the milk into a medium saucepan, and bring just to the boil. 
Turn off the heat, but do keep the milk warm by reheating it gently, occasionally. It should 
be warm when added to the rice each time.
2. Melt the butter in a large, heavy-based saucepan and add the rice. Stir over medium heat for about 1 minute, until the grains are glassy and coated in butter. Reduce the heat to medium-low, and add the milk, about
1/2 cup at a time, stirring until absorbed between each addition. It will take about 30 minutes to add 
all the milk and the rice 
is creamy and just tender. 
You won’t need to stir it the whole time, but stir often and make sure it isn’t catching on the bottom.
3. Remove from the heat and stir in the vanilla, chocolate and sugar until the chocolate has melted. Serve immediately, topped with sliced strawberries.

Copyright CTC Productions 2011