RISOTTO AL CIOCCOLATO

Similar to a regular risotto process, melt unsalted butter into a hot pan and add rice. Stir for about a minute or until rice is translucent. Pour a cup of milk into the pan and let it reduce. Add sugar and stir continuously. As the milk evaporates, add 1/2 a cup of milk to the rice and continue stirring. Repeat this process until rice is at the 'al dente' stage.

Add chocolate to the rice and stir until chocolate has melted and the milk has reduced to a creamy consistency.

Serve dessert immediately in cups and finish with a sprinkle of walnuts on top.