Sift your coco powder into a bowl, add your sugar, juice of one lemon, cream and coffee and give it a good mix. It should make a chocolate sauce to set to side.

Toast your rice in a hot pan and grate in the zest of your lemon, for 2 minutes. Next add your milk and cook for 10 minutes on a medium heat. At the 10 minutes stage, reduce your heat, your milk should have reduced down and add your Chocolate & Coffee mix.

Your risotto will be a rich chocolate brown and rice starting to soften. Cook for a further 10 minutes and add in your cherries and hazelnuts.

Total cooking time will be 30 mins

Serve with the rest of your hazelnuts and lemon zest.