- 100 g risotto
- 1 vanilla pod, seeded
- 2 T butter
- 2 T demerara or brown sugar
- 6 cups milk
- 3 T strawberry or raspberry jam
- 100 g dark chocolate, melted
- 1/3 cup cream
Saute the risotto rice, vanilla seeds and pod in the hot butter.
Add the sugar and gently fry until it is melted and incorporated.
Pour in the milk and bring the mixture to a slow simmer. Simmer for 20 minutes, stirring every 5 minutes, until the mixture is thick and smooth and al dente.
Serve in bowls, topped with spoonfuls of jam, melted dark chocolate and the cream.