6 cups milk
50 g butter
330 g Arborio rice
1 tsp vanilla extract
200 g dark chocolate callets
75 g caster sugar
250 g strawberries
Melt the butter in a large pan and add the rice. Stir over medium heat for about 1 minute until the rice is coated in butter. Reduce heat to low.
In a separate pan, bring the milk to boil. Slowly add the boiled milk to the rice a little at a time, allowing it to be absorbed between each addition.
Once all the milk has been absorbed (about 30 minutes), remove from heat and add the vanilla, chocolate and sugar.
Once the chocolate has melted, serve topped with strawberries and glint in the eye.