Chocolate Risotto

Directions

1. Heat the milk and sugar together in a pan to a simmer and put off the flame.
2. In a heavy bottomed pan, melt butter and add the rice. Stir well so that all the rice is coated with butter.
3. Add a ladleful of hot milk and stir until all the milk is absorbed by the rice.
4. Add another ladleful and continue until all the milk is used up. The end product should be a creamy sauce with cooked rice.
5. Add the raisins and chopped nuts.
6. Add the chocolate drops and stir just once for a marbled effect.
7. Serve warm with more chocolate drops and nuts on top of individual servings.
8. Note: If you are planning to prepare this dish 3-4 hrs ahead, add luke warm milk about 100ml to the cooled rice to loosen it a bit. otherwise the dish would thick and lumpy.