Orange flavored chocolate risotto

Ingredients

• 200 g arborio rice (1 cup)
• 90 g callebaut chocolate (chopped ; I used 60 gm dark and 30 g milk chocolate)
• 650 ml milk (3.25%)
• 125 ml cream
• 125 ml orange juice (freshly squeezed)
• Zest of one orange
• 1/4 cup packed golden brown sugar
• 2 tbsp butter
• Chocolate sauce (and orange zest, to serve)

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Preparation

• In a saucepan bring milk to a low simmer.
  While the milk is heating up, add 1 tbsp butter to a dutch oven or thick bottom steel saucepan.
• Once the butter has melted, add the rinsed arborio rice and stir.
  Allow to toast for a few minutes, stirring, then add orange juice.
• Once the juice has cooked into the rice, add all the milk and bring to the boil over medium.
  Reduce the heat to lowest, partially cover (you do not want the liquid to evaporate too quickly), and simmer very gently for about 20- 25 minutes, stirring occasionally until the rice is very soft.
• Stir in chocolate, remaining butter, sugar and cream.
  
• Cook stirring all the time over a low heat for 2 minutes, until the chocolate has fully incorporated.
  Remove the pan from the heat and stir in orange zest.
• Cover the pan and leave stand for few minutes. The chocolate risotto will thicken as it sits.
• Garnish with chocolate sauce and orange zest before serving.

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