• 1/2 cup (125 ml) arborio rice or
• 1/2 cup (125 ml) carnaroli rice

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

Add the orange liqueur and reduce by half while stirring. Add the espresso to the hot milk. Add 125 ml (1/2 cup) rice. Cook over medium heat, stirring occasionally, until almost completely evaporated. Repeat until the milk and coffee mixture is almost fully incorporated. This operation will take about 20 minutes. It should no longer be liquid and the rice should be tender.

Add the cream and chocolate. Do not overmix to keep a bit of the chocolate marbled effect.

Serve the risotto in espresso cups. If desired, top with whipped cream.

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