Vanilla And White Chocolate Risotto Puddings

1. 1

   Grease six 3/4-cup ramekins. Place milk and cream in a medium saucepan on low heat. Heat for 3 mins or until hot. Remove pan from heat. Cover and keep hot.

2. 2

   Heat butter in a large heavy-bottomed saucepan on medium heat. Add rice. Stir for 1 min or until grains are well coated. Gradually add 1 cup of the hot milk mixture, stirring constantly until all liquid is absorbed. Continue adding milk mixture, 1 cup at a time, stirring constantly until all liquid is absorbed before adding more. This should take 25-30 mins. Stir in sugar, chocolate and vanilla extract until combined. Divide mixture among prepared ramekins. Cool slightly.

3. 3

   Refrigerate for 2 hours or until firm. Use a warm knife to gently remove puddings from ramekins. Invert onto serving plates. Serve drizzled with raspberry sauce.

No nutritional information available.

No additional tips available.