2 1/2 cups premade Maxigenes Full Cream Milk Powder
1 cup thickened cream
1 Tsp ground cinnamon
280g frozen berries
55g arborio rice
2/3 cup sugar
115g milk chocolate, finely chopped
Combine milk, cream, cinnamon, rice and 1/3 cup of sugar in a large saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 35 to 40 minutes, stirring occasionally, until rice is tender.
Add the chocolate and stir until melted and smooth.
Meanwhile, combine the berries and the remaining sugar to a saucepan. Stir over medium heat for approximately 3 to 4 minutes, until the sugar has dissolved, and berries are warmed through. Spoon the berry mixture on top of the chocolate risotto to serve.