Chocolate risotto is a very particular recipe. We are used to associating the taste of chocolate above all with dessert, but the truth is, as we all know at the end, that cocoa is bitter, so why not associate it with salty too? The result is certainly particular and perhaps not for everyone, but I must say that I appreciated it … In particular, the combination with the pear is spectacular, both sweet and savory;)
- Doses for 4 people:
- 320 gr of rice
- 1/2 onion
- 100 gr of dark chocolate
- 1 l of vegetable broth
- 30 gr of grated Parmesan
- 1 knob of butter
- 1 pear
- 40 ml of marsala
- extravirgin olive oil
- salt
- preparation: 10 min
- cooking: 25 min
- total: 35 min
How to make chocolate risotto
First, chop the onion and brown it lightly with the oil in a saucepan, then add the rice and toast it.
Deglaze with marsala, then cover with the broth and start cooking, adding more broth as it is absorbed.
In the meantime, melt the chocolate in a water bath or in the microwave.
Just before the end of cooking, add the melted chocolate to the rice and stir in the butter and parmesan.
Serve the chocolate risotto by decorating it with the pear cut into thin slices.
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