Chocolate risotto

Ingredients:

For the risotto:

875 ml whole milk
60 g caster sugar
165 g risotto rice
60 g dark chocolate, about 70% cocoa solids, cut into small pieces
1 tsp vanilla paste
single cream, to serve, optional

For the boozy cherries:

650 g cherries 
60 g caster sugar  
3 tbsp kirsch 
2 tsp cornflour

Method:

1. For the risotto: Preheat the oven to 150C/130C/gas 2. Put the milk, sugar and rice into an ovenproof casserole dish. Bring the milk almost to the boil, stirring occasionally with a wooden spoon. Add the chocolate and keep stirring until it melts.
2. Stir in the vanilla, cover with a lid and transfer to the oven. Bake for 40–45 minutes, stirring occasionally, until the rice is tender. Stir any skin that forms on the surface into the rice and leave it to rest, covered, for 5 minutes before serving.
3. For the boozy cherries: Meanwhile, put the cherries, sugar and 2 tablespoons of water in a saucepan and bring to a simmer, stirring until the sugar dissolves.
4. Mix together the kirsch and cornflour and gradually stir the mixture into the cherries. Simmer for another 2–3 minutes until the sauce has thickened and the cherries are tender.  
5. Serve the chocolate risotto topped with the cherries and a swirl of cream, if you like. 

Tips and suggestions :

• A sweet risotto may sound unusual, but the short-grain arborio is equally happy used in a rice pudding as it is in a savoury risotto. 
• Any spare boozy cherries can be transferred to a sterilized jar and covered with a lid. They will keep for 1 week stored in the fridge.