MELTING CHOCOLATE RISOTTO

Preheat your oven to 160 deg C . Place an ovenproof dish in the oven to warm through . Weigh out 110gm of 70% dark chocolate and break it into small chunks . Place 200ml of creme fraiche in a large measuring jug and then add enough whole milk to bring it up to 800ml . Now pour this into a large saucepan adding 175gm of aborio rice and 40gm of raw castor sugar, bring this to a slow simmer , stirring with a wooden spoon . Add the 40gm of chopped chocolate to the simmering milk mix and using a hand whisk, whisk until melted and smooth . Pour this mixture into the warmed ovenproof dish , give the mix one stir and return to the oven for 20 minutes , give the mixture another stir and place back in the oven for another 20 minutes until cooked . Remove from the oven and stir any skin that has formed back into the risotto, then evenly scatter the remaining 70gm of chopped chocolate chunks over the rice dish . Cover with a tea towel and let stand for 3 minutes while the chocolate melts into pools . Pour some thickened cream over to mingle with the melted chocolate . Serve at the table in warmed serving bowls and some more cream to drizzle over .