This is rice pudding with an attitude! Risotto rice is cooked in a combination of milk, chocolate and coffee, giving you an irresistible dessert perfect for Easter. Or any other occassion!


200 grams arborio rice
400 milliliters fresh full fat milk
150 milliliters water
100 grams condensed milk
2-4 tablespoons white sugar
50 milliliters strong espresso
30 grams salted butter
1 teaspoon vanilla paste or extract
100 grams 70% dark chocolate, broken up


Step 1
Place the rice, milk, water, condensed milk and sugar and bring to a gentle boil over low heat, stirring to mix everything.

Step 2
Reduce heat and simmer for 30 minutes, stirring from time to time, especially at the end, to prevent burning.

Step 3
At 30 minutes, add the coffee, stir and cook for a couple more minutes, just to let the additional liquid dry up a little.

Step 4
Take off heat and add the chocolate pieces, butter and vanilla, stirring until the chocolate is completely melted and the consistency seizes up slightly from the chocolate (thickens).