INGREDIENTS
750ml/ 26½ fl oz whole milk
50g/ 2 z light muscovado sugar
3 cardamom pods, cracked
50g/ 2oz butter
½ tsp ground cinnamon
125g/ 4½ oz risotto rice
100g/ 4oz plain chocolate, roughly chopped
50g/ 2oz flaked almonds
Recipe continues
METHOD
Place the milk, sugar and cardamom pods in a pan and heat gently.
Melt the butter in a large non-stick pan and stir in the cinnamon and rice. Cook for 1 minute then add the half of the hot sugared milk. Cook for 10 minutes, stirring from time to time.
Meanwhile, lightly toast the flakes almonds in a non-stick frying pan. Pour in the remaining hot milk and continue to stir and cook for a further 8-10 minutes until the rice is tender and the milk has been absorbed.
Scatter over the chocolate, ripple through roughly then spoon into bowls and serve warm.