750ml (1 ¼ pints) milk
50 g (2oz) light muscovado sugar
50g (2oz) butter
½ tsp ground cinnamon
125g (4oz) risotto rice, such as carnaroli or Arborio
100g (3 ½ oz) luxury dark chocolate, roughly chopped
Put the milk and muscovado sugar into a pan and heat gently until the sugar dissolves.
Melt the butter in a large non-stick pan and stir in the cinnamon and rice.
Cook for 1 min, then add half of the hot sugared milk and cook for 10 min, stirring from time to time. Pour in the remaining hot milk and stir and cook for a further 8-10 min until the rice is tender and the milk has been absorbed.
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