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1
Split half of a vanilla bean lengthwise, and scrape out seeds. Add vanilla bean, seeds, milk, sugar, salt, and cocoa to a medium sauce pan over low heat. Warm just until it begins to simmer, whisking occasionally to make sure everything is well blended. Turn off the heat, cover, and let milk steep 10 minutes to infuse the vanilla flavor. Then remove the vanilla bean from the milk and set the pan aside.
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2
In a large saute pan or stockpot, melt butter over low heat, then add arborio rice and stir for two minutes until the rice is well coated with the butter.
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3
Add the Frangelico and stir until it is absorbed.
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4
Increase the heat to medium low. Add 1/2 cup of the hot milk mixture, and stir frequently, until it is nearly absorbed.
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5
Continue adding milk, a cup at a time, stirring frequently until it is almost absorbed before adding the next cup. It should take about 20 minutes for the rice to become creamy and al dente (just a hint of a bite to it, but not chewy).
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6
Remove the rice from the heat and stir in the mascarpone cheese, orange zest and chocolate. Stir until the chocolate is melted.
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7
Serve topped with with cocoa nibs and chopped toasted hazelnuts, and a dollop of chantilly whipped cream if desired.
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8
* Tip - to toast hazelnuts, place shelled nuts on a cookie sheet and bake in a 350 degree F oven for about 5 minutes, until fragrant. Remove from the oven and wrap the nuts up in a clean kitchen towel. Rub the nuts together in the towel to remove the skins, let cool, then chop as desired.
