- 1 Cup Arborio rice (Risotto rice)
- 1 Litre Milk
- ⅔ Cup Castor sugar
- 1 Vanilla bean scraped (alternatively 10ml vanilla essence)
- 1 slab (80g) chocolate (we used Midnight Velvet)
- 120ml WAC Chocolate cream
Place the rice, milk, sugar and vanilla in a large saucepan over high heat and bring to the boil. Reduce heat to low, cover and cook, stirring occasionally, for 12–15 minutes or until the rice is tender.
For the Chocolate sauce: Melt chocolate slab in the microwave, stirring every few minutes. Add WAC & sir through.
Cover the pot and allow to stand for 5 minutes. Dish up warm, in bowls and swirl the WAC sauce through the rice before serving . Serves 4.