Chocolate rum and raisin risotto with marscapone
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|2 tbsp||Cocoa powder|
|½ cup||Risotto rice|
|50 g||Dark chocolate, finely grated, plus xtra to decorate|
|1 tbsp||Mascarpone, rum flavoured, to serve|
- Heat milk, sugar and cocoa in a saucepan, stirring until the sugar and cocoa dissolve. melt the butter in a large heavy-based pan, add risotto rice and stir over heat for 1 minute.
- Add hot milk to mixture and stir to combine. Bring to the boil, then cover and simmer for 20 minutes, until most of the milk has been absorbed.
- Turn off the heat, stir in raisins, chocolate and rum, cover and leave to stand for 5 minutes. Serve hot or chilled, topped with mascarpone and decorated with extra grated chocolate.