Improvised Sweet Risotto

1. 1

   In a saucepan, cook the rice in the butter over medium heat for 1 minute.

2. 2

   Deglaze with the Grand Marnier and reduce until almost dry.

3. 3

   Add the sugar.

4. 4

   Add 125 ml (1/2 cup) of milk at a time, stirring, until the milk is almost completely absorbed.

5. 5

   Repeat until the milk is completely incorporated and the rice is tender.

6. 6

   Cooking the rice can take from 45 minutes to 1 hour depending on the rice quality.

7. 7

   Sugar makes the rice harder to cook than in a savoury risotto.

8. 8

   Add milk, as needed.

9. 9

   Off the heat, add the chocolate, stirring until slightly melted.

10. 10

    Let stand for 10 minutes.

11. 11

    Serve the risotto in small bowls and garnish with candy canes.

* Per serving · 4 servings · Values may vary.

No additional tips available.