1 cup (250 ml) Arborio rice

2 tablespoons (30 ml) unsalted butter

1/4 cup (60 ml) Grand Marnier or Cointreau orange liqueur

4 cups (1 litre) milk, hot (approximately)

1/2 cup (125 ml) sugar

4 to 5 thin mint squares (After Eight)

Candy canes, crushed

In a saucepan, cook the rice in the butter over medium heat for 1 minute.

Deglaze with the Grand Marnier and reduce until almost dry. Add the sugar.

Add 125 ml (1/2 cup) of milk at a time, stirring, until the milk is almost completely absorbed. Repeat until the milk is completely incorporated and the rice is tender. Cooking the rice can take from 45 minutes to 1 hour depending on the rice quality. Sugar makes the rice harder to cook than in a savoury risotto. Add milk, as needed.

Off the heat, add the chocolate, stirring until slightly melted. Let stand for 10 minutes.

Serve the risotto in small bowls and garnish with candy canes.

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