Submitted by : Joure’s Rustic Kitchen


600ml milk
25g sugar
50g butter
125g risotto rice, I use arborio
50g toasted hazelnuts, chopped
50g toasted macadamia nuts, chopped
125g dark chocolate (chilli chocolate also works great for a zing)
splash of brandy or amaretto
grated milk chocolate, to sprinkle on top


  • Heat the milk and sugar in a saucepan until it is almost boiling
  • Melt the butter in a big saucepan, add the rice and make sure the rice is coated well
  • Add the milk a bit at a time, about 1/4 cup, until it is absorbed by the rice. This will take a while but don’t hurry, it will be worth the wait
  • When the milk is all in, add the nuts and a splash of brandy or amaretto and mix it in quickly
  • Sprinkle the grated chocolate on and serve
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