BAKED SWEET RISOTTO PUDDING

Pour the cream and milk into a medium saucepan. Bring to a gentle simmer and add the dark and milk chocolate. Melt and stir fully. Pour in the delicious Frangelico. Add the risotto rice and cinnamon. Stir and ensure the rice is fully coated.

Pour the risotto into an ovenproof dish (1.4 litre approx.) that has been greased with a little butter. Place in the middle of the oven and bake for 50 minutes.

Please ensure that you intermittently (every 5 minutes or so) open the oven and stir the risotto until al dente as this will ensure you finish with a creamy decadent risotto.

Carmela’s tip: You can use a flavoured chocolate for a spin on flavour and add some aromatic orange or clementine zest and juice.