I found this recipe at www.foodtv.ca

Yield:4

• 2 tbsp unsalted butter (30ml)
• 4.4 oz arborio rice (125g)
• 4 cups of milk (950ml)
• 2 tbsp sugar (30ml)
• 1 1/2 cups of bitter sweet chocolate, finely grated
• Walnuts for sprinkling, quartered


Directions:
1. Similar to a regular risotto process, melt unsalted butter into a
hot pan and add rice. Stir for about a minute or until rice is
translucent. Pour a cup of milk into the pan and let it reduce. Add
sugar and stir continuously. As the milk evaporates, add 1/2 a cup of
milk to the rice and continue stirring. Repeat this process until rice
is at the ‘al dente’ stage.
2. Add chocolate to the rice and stir until chocolate has melted and
the milk has reduced to a creamy consistency.
3. Serve dessert immediately in cups and finish with a sprinkle of
walnuts on top.