recipe comes from John Benson-Smith.
recipe has been supplied by Celebrity Chefs UK,
through which John can be booked for TV or other
appearances. Celebrity Chefs is a UK based company
which is the countrys only agency specialising
exclusively in the representation of celebrity
chefs. They are able to provide you with a celebrity
chef for any event. For further information and
to see details of some of the chefs visit the
web site <click
is a posh, chocolaty rice pudding - a little bit
wicked, but very delicious!
125g arborio rice
50g caster sugar
100g dark chocolate, broken into pieces
50g dark chocolate chips
Clotted cream / mascarpone / vanilla ice cream
Chocolate biscuit / chocolate shapes
Icing sugar and / or cocoa powder
In a heavy based pan, melt the butter over a
medium heat, then stir in the arborio rice and
ensure that all the grains are coated with a
little of the butter.
the milk, a little at a time, allowing it to
be absorbed by the rice, stirring the mixture
constantly. Then add the sugar. Cook for fifteen
minutes over a moderate heat, stirring frequently
to prevent it from sticking. Add the dark chocolate
and cook for a further five minutes.
it has cooled slightly, add the chocolate chips
and stir until thoroughly mixed in. The rice
should be cooked but left a little al dente.
the mixture between four bowls. This is best served
immediately with clotted cream, mascarpone or
vanilla ice cream and a blob of whipped cream
too if you wish. Decorate with a chocolate shape,
cocoa crispies or a chocolate biscuit, drizzle
over chocolate sauce and finish with a dusting
of icing sugar and/or cocoa powder.
prepare in advance:
as above, then gradually add about three quarters
of the milk and cook it out until the rice is
two thirds cooked. Spread onto a tray and chill
until needed. To reheat, place the risotto mixture
back into a pan and continue to incorporate the
rest of the milk until the rice is cooked. It
should not be too sloppy or too stodgy! Add the
sugar & chocolate and continue as above.