Sunday baking: Chocolate Risotto

I have to admit, I think calling a sweet rice dish a risotto is a bit facetious. It's blatantly rice pudding, isn't it? However, the texture of this turned out a little different to what I would normally expect in a rice pudding, so I will keep the name.

300ml pot creme fraiche
1 pint of milk
6oz arborio rice
2oz caster sugar
100g dark chocolate (70% is recommended by Delia)

Turn the oven to 150 degrees and put in the dish in which you're going to bake the pud...er, risotto, in the oven.
Put everything except the chocolate in a saucepan and bring slowly to the boil. If yours turns out like mine, it will look very unpromising and as though it has curdled but persevere - I did, as I wasn't about to throw the whole lot away. It all came back together in the end.
Bring up to a simmer and then remove from the heat. Break 60g of the chocolate into small pieces and stir through the rice mixture. Whisk it all up so that it's smooth.
Pour the whole lot into the pre-warmed dish and bake for 20 minutes. Stir, then bake for another 10-15 minutes until the liquid is basically absorbed. Stir the skin into the rice and dot with little pieces of the remaining dark chocolate. Serve with single cream.

This serves 6, which I poo-pooed originally: as a dessert lover I reckoned on four servings at most. But, it's quite rich and satisfying. I put the rest in a box in the fridge for my Bentos this week: a cupcake caseful will be about right, I reckon.