When I visited the main rice-growing area of Italy, I went to the little town of Villimpenta, where a risotto festival is held each year. I cooked my creamy chocolate risotto for about a hundred people, with the help of local chefs. I have to say, at the beginning the visitors were all a little unsure about my sweet risotto, but when they tasted it, they loved it.
- 1 litre full-fat milk
- 40g caster sugar
- 4 tsp good-quality cocoa powder
- 200g Arborio rice
- 60g salted butter
- 4 tsp vanilla extract
- 4 tbsp runny honey
- 200g fresh raspberries, plus 12 extra to decorate
- 2 tbsp flaked almonds
Put the milk, sugar and cocoa in a small saucepan and place over a low heat. Stir for 5 minutes until the sugar has dissolved.
Add the rice and stir. Increase the heat, bring to the boil and then immediately reduce the heat to low. Simmer gently for 30 minutes (uncovered), stirring occasionally.
Once the mixture has a thick, creamy texture and the rice is tender, stir in the butter, vanilla, honey and raspberries. Leave to rest for 1 minute off the heat.
Spoon the rice into cappuccino cups. Arrange 3 raspberries on top of each and scatter over the almonds. Serve immediately.
Gino’s Italian Express by Gino D’Acampo is published by Hodder & Stoughton, £20