Risotto chocolate dessert

Ingredients for 4 servings:

• 500 ml milk
• 2 tbsp sugar
• 2 tsp cocoa powder
• 50 g butter
• 100 g risotto rice
• 120 g raisins
• 50 g almond flakes, roasted
• 100 g whole milk chocolate coating, chopped
• 2 tsp granulated sugar
• 2 tbsp rum, brandy, coffee liqueur, or similar.

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

small but nice

Bring the milk to a boil with the sugar and cocoa powder. Stir well until no cocoa lumps remain. Melt the butter in a saucepan, add the risotto rice, and sauté lightly. Stir in about 1/3 of the cocoa milk and simmer until the liquid is almost absorbed. Gradually add the remaining milk and simmer gently. The total cooking time is about 20 minutes. Set aside two teaspoons of flaked almonds. Stir the rest into the risotto with the chocolate coating and schnapps. Heat until hot and let stand for about five minutes. Ladle into serving bowls and sprinkle with the sugar and the remaining flaked almonds.