Risotto Al Cioccolato - cooking recipe

Ingredients

2 1/4 cups 2% milk
1 None vanilla bean, split
1 tbsp cocoa powder
1/4 cup granulated sugar
1 1/2 tbsp butter
4.5 oz Arborio rice
2 oz dark chocolate, finely chopped
None None vanilla bean ice cream, to serve

Preparation

Preheat oven to 350\u00b0F. Combine milk, vanilla bean, cocoa powder and sugar in a saucepan over medium-high heat until just boiling. Set aside.
Meanwhile, melt butter in an ovenproof saucepan over medium-high heat. Add rice and cook for 2 mins, stirring. Stir in warm chocolate milk, cover and bake for 25-30 mins, or until al dente.
Remove from oven. Add chocolate and stir until melted. Spoon into serving bowls and top with a scoop of vanilla bean ice cream.