Serves: 6
INGREDIENTS
2/3 cup Arborio or short grain rice
4 cups milk
1 teaspoon vanilla extract
1⁄4 teaspoon ground cinnamon
1⁄4 cup granulated sugar
50 grams dark chocolate, roughly chopped
METHOD
Place all the ingredients in a medium saucepan and slowly bring to the boil, stirring to dissolve the chocolate. Watch carefully as it will quickly boil over once hot. Reduce the heat to low and cook gently, uncovered, for 40 minutes, stirring occasionally until thick and creamy. Don’t let it catch on the base of the saucepan. A simmer mat is ideal for gentle cooking.
To serve: Serve warm or chilled in serving bowls or glasses.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.