This recipe was from a series of Italian cooking classes from Chef Daniela.
This is what my daughter wanted for her birthday cake this year!
- 1.5 litre full cream milk
- Vanilla bean, cut and scrape out the seeds
- ¼ cup caster sugar
- 50g butter
- 330g Arborio rice
- 200g dark chocolate, chopped (I use Callebaut callets)
On a medium heat combine the milk, vanilla bean seeds, caster sugar and bring just to the boil. Keep warm.
On a medium heat melt the butter in your Le Creuset and add the rice, stir until the grains are coated in butter, approximately 1 minute.
Reduce to a low heat and add half a cup of the milk, stir until the rice has absorbed the milk before adding more milk. Keep doing this until the rice is creamy and just tender.
It takes around 30 minutes.
Remove from heat and stir in the chocolate. Keep stirring until the chocolate has fully melted. Serve immediately with your choice of berries and ice cream!
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