Improvised Sweet Risotto

Directions

1. 1
   In a saucepan, cook the rice in the butter over medium heat for 1 minute.
2. 2
   Deglaze with the Grand Marnier and reduce until almost dry.
3. 3
   Add the sugar.
4. 4
   Add 125 ml (1/2 cup) of milk at a time, stirring, until the milk is almost completely absorbed.
5. 5
   Repeat until the milk is completely incorporated and the rice is tender.
6. 6
   Cooking the rice can take from 45 minutes to 1 hour depending on the rice quality.
7. 7
   Sugar makes the rice harder to cook than in a savoury risotto.
8. 8
   Add milk, as needed.
9. 9
   Off the heat, add the chocolate, stirring until slightly melted.
10. 10
    Let stand for 10 minutes.
11. 11
    Serve the risotto in small bowls and garnish with candy canes.