White Chocolate Risotto with Lemon & Ginger Marmalade

Method

1. For the Pears - put water and caster sugar in a heavy based saucepan onto a high heat. Bring to the boil gently for 5 minutes, stirring occasionally to dissolve the sugar. Take off the heat, add the pears and rosemary and set aside to cool. Strain the pears, discard the rosemary, and retain the syrup to use later.
2. Put a knob of butter into a hot frying pan, add the pears and cook, turning constantly, for 2-3 minutes. Add the strained syrup stirring gently all the time. Cook on a medium heat until caramelised, approx 10 minutes.
3. Remove from the heat, add the marmalade and stir to distribute.
4. For the Risotto - put a splash of olive oil into a large saucepan on a medium heat, add the rice and cook for 30 seconds stirring constantly. Add 200ml of the boiling water, the butter and chopped rosemary stirring throughout. Continue cooking until all the water has evaporated, repeat with the remaining water. Add half of the milk and cook until evaporated, repeat with the remaining milk.
5. Turn down the heat to low so the rice is barely simmering, add the caster sugar and the white chocolate and stir to dissolve. If necessary, add a splash of milk to create a dropping consistency. Rest the rice for 2-3 minutes before serving.
6. To Serve - spoon the caramelised pear and syrup on top of the risotto and sprinkle with grated chocolate.