Summary

Ingredients

• 500 ml milk
• 2 tablespoon sugar
• 2 teaspoons cocoa powder
• 50 g butter
• 100 g risotto rice
• 120 g raisins
• 50 g flaked almonds, toasted
• 100 g whole milk couverture, crushed
• 2 teaspoons granulated sugar
• 2 tablespoon rum, brandy, coffee liqueur, etc.

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Instructions

1. Bring the milk, sugar and cocoa powder to the boil. Mix well until there are no more cocoa lumps.
2. Melt the butter in the pan, add the risotto rice and sweat a little. Stir in about 1/3 of the cocoa milk and simmer until the liquid is almost absorbed. Gradually add the rest of the milk and simmer gently. The total cooking time is about 20 minutes.
3. Set aside two teaspoons of flaked almonds. Stir the rest with the couverture and schnapps into the risotto. Let it get hot and let stand for about five minutes.
4. Fill into portion bowls and sprinkle with the granulated sugar and the remaining flaked almonds.