Chocolate risotto with chilli pineapple salsa and salted caramel.

Serves 2

You will need:

For the risotto

Lamb Brand Castor Sugar 100g

Lamb Brand Arborio Rice 1 cup

Lamb Brand Cinnamon Stick

Icam Dark Chocolate 200g

Fresh Cream 50ml

Water 2 cups

Butter 2 spoons

Milk 1 cup

Dark Rum 1tot

Vanilla pod

Zest & Juice of 1 Orange

Ingredients for Salsa

Pineapple Cubes in Syrup 1 small can

Fresh Red Chilli

Chopped fresh Mint

Ingredients for Caramel

Lamb Brand Caster Sugar

Lamb Brand Coarse Sea Salt

Water

All you have to do is:

Toast the rice in the butter over high heat, scrape the vanilla pod and stir in together with the cinnamon stick. Gradually start pouring in the water and the milk until absorbed and rice is cooked. Take off the heat remove the vanilla bean and the cinnamon stick, beat in the remaining ingredients. Chop the pineapple, enough red chilli and mint, bring with enough syrup.