Chocolate Risotto

• 2 Tablespoons Butter, Unsalted
• 1/2 cups Arborio Rice
• 4 cups Whole Milk, Warmed
• 2 Tablespoons Sugar
• 1 cup Semi Sweet Chocolate, Finely Grated
• 1/4 cups Chopped Walnuts, For Garnish

1. As is similar to the regular risotto making process, melt the butter in a hot pan. Add the rice and stir for a minute or so, until the rice is translucent. Pour 1 cup of milk into the pan and stir until the milk reduces. At this point, add the sugar and stir continuously. As the milk evaporates, add more milk, 1/2 cup at a time. Continue stirring on medium heat. (I began at a higher heat and turned it down a couple of times as the milk began to evaporate and I felt a "stickiness" on my spoon at the bottom of the pan. Be careful not to scorch the milk.) Continue to repeat adding milk 1/2 cup at a time until you have used all the milk and the rice reaches the al dente stage.Add the chocolate to the rice, and stir until all the chocolate has melted. Continue to stir until the milk continues to reduce to a creamy texture. Serve immediately and garnish with toasted, chopped walnuts.

butter, arborio rice, milk, sugar, sweet chocolate, ubc

Taken from tastykitchen.com/recipes/desserts/chocolate-risotto-2/ (may not work)