Photo: Clare Winfield
Don’t be scared by the word ‘risotto’ and all the mysteries of its preparation. This one takes barely 30 minutes, and everyone will be amazed at your technical skills. First developed in Sicily, the risotto has come a long away and this slightly spicy dessert version is a modern-day delight
Put the cocoa, sugar and cinnamon in a small bowl and add 4 tablespoons of the milk. Blend together before adding another 4 tablespoons of milk. Put the rice in a medium pan and stir in the cocoa-flavoured milk, the remaining milk and the orange zest. Slowly bring to the boil before reducing the heat. Cover and lightly simmer for 20 minutes.
The rice should now be tender and creamy. If the mixture has dried out too much, add a little extra hot milk.
Stir in the chocolate until it has completely melted. Then add the lemon peel and a pinch of chilli. Serve in four warmed bowls with single cream.
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