Mocha Risotto

Instructions

1. 1

   In a small pot, heat the milk. Add the coffee. Keep warm.

2. 2

   In another pot over medium heat, cook the rice in the butter for 1 minute, stirring constantly to coat well. Add the orange liqueur and reduce by half while stirring.

3. 3

   Over medium heat, add the coffee and milk mixture, ½ cup (125 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more milk. Cook for 18 to 22 minutes or until the rice is al dente. All of the milk should have been added to the rice at this point.

4. 4

   Add the cream and chocolate. Avoid overmixing in order to keep the marbled effect of the chocolate.

5. 5

   Serve the risotto in espresso cups or small bowls. If desired, top with whipped cream.