Makes 3 cups

3 ¼ cup vegetable stock

1/2 teaspoon Miraval Oil Blend (see recipe) or vegetable oil

2 tablespoons finely chopped red onion

1 cup carnaroli or Arborio rice

1/3 cup plus 1 tablespoon unsweetened dark cocoa

1/3 cup plus 1 tablespoon dried bing cherries

2 tablespoons orange juice

¼ cup semisweet chocolate pieces

Place vegetable stock in a small saucepan and bring to a simmer over medium-high heat. Remove from heat and cover to keep warm until ready to use. Heat a large saucepan over medium-high heat. Add the oil and onions, and cook, stirring until the onions are fragrant and starting to soften, 30 to 45 seconds. Add rice and cook, stirring until the grains are toasted and glossy, 3 to 5 minutes. Add cocoa and stir well to coat the grains. Add 1-• cups of hot stock to the pan, lower heat to medium-low and cook, stirring constantly to remove any lumps of cocoa and until the liquid is absorbed, 4 minutes.

Add cherries, orange juice and 1/2 cup of hot stock, and cook, stirring until the liquid is absorbed, 4 minutes. Add 1 cup of hot stock and cook, stirring until the liquid is absorbed, 4 minutes.

Add chocolate pieces and stir until completely melted.

Remove from heat and serve.