Vanilla And White Chocolate Risotto Puddings - cooking recipe

Ingredients

3 1/2 cups milk
3/4 cup heavy cream
3 tbsp butter, chopped
1 cup arborio rice
1/3 cup sugar
7 oz white chocolate, finely chopped
1 tbsp vanilla extract
1 cup store-bought raspberry dessert sauce

Preparation

Grease six 3/4-cup ramekins. Place milk and cream in a medium saucepan on low heat. Heat for 3 mins or until hot. Remove pan from heat. Cover and keep hot.
Heat butter in a large heavy-bottomed saucepan on medium heat. Add rice. Stir for 1 min or until grains are well coated. Gradually add 1 cup of the hot milk mixture, stirring constantly until all liquid is absorbed. Continue adding milk mixture, 1 cup at a time, stirring constantly until all liquid is absorbed before adding more. This should take 25-30 mins. Stir in sugar, chocolate and vanilla extract until combined. Divide mixture among prepared ramekins. Cool slightly.
Refrigerate for 2 hours or until firm. Use a warm knife to gently remove puddings from ramekins. Invert onto serving plates. Serve drizzled with raspberry sauce.