Ingredients: (Serves 4) 250g pasta (Fresh pasta dough - 200g flour and 2 eggs) 100g Tilda Arborio Rice 100g Ricotta cheese Handful of Walnuts, chopped 1tsp Liquorice powder 50g Caster Sugar Water or milk to cook the rice (1 cup rice:2 cups water/milk) Hot chocolate sauce
Method: Preparation of risotto: Gently toast the rice with Extra Virgin Olive Oil in a saucepan. Add the water/milk, cover the pot and let it simmer for 13 mins. Stir in the liquorice powder. Once cooled, mix in the ricotta cheese and cracked walnuts. Prepare a long thin layer of pasta. Place the risotto filling along the pasta sheet then roll in cannelloni shape and seal the edges. Pan-fry them in oil or butter. Serve hot, topped with hot chocolate sauce. Recipe courtesy of Tilda