In true libabliano style, today we have cooked a savoury chocolate risotto to go with our 'Valentine Chocolate Special' class. After temptations such as chocolate soufflé, tiny melt-in-your-mouth tenerelli, a fiery chili con carne with chocolate and a gooey chocolatey chocolate roulade, we composed a risotto with an aromatic vegetable stock, laced with blood orange from Catania (Sicily) and a hint of freshly grated ginger. We finished the whole thing off with a light sprinkle of 70% dark chocolate. Yummy. A real delight and a winner. Definitely well worth a try!
Chocolate, ginger and orange risotto
350 g Carnaroli rice
50 g butter
1 tablespoon olive
oil
1 medium onion, very finely diced
100 ml
dry white wine
Approx 800 ml vegetable stock
1 tablespoon fresh ginger, peeled and grated
The
zest of one orange, preferably blood
The
juice of one orange
Sea
salt and freshly milled black pepper
A
sprinkle of dark chocolate (70% cocoa), grated
Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
- Bring the stock to a gentle simmer.
- In a heavy-based saucepan heat 30 g of the butter and the oil and sauté the onion on low heat for about 10 minutes, until softened and translucent.
- Add the rice and cook over high heat for 3 minutes, stirring continuously with a wooden spoon. Cook until the outside of the grains becomes translucent and the rice begins to stick to the bottom of the pan.
- Now pour in the wine, stir and cook until the liquid has been absorbed, 3 to 4 minutes.
- Mix in the ginger.
- Pour in two ladleful of boiling stock at a time and stir frequently until the liquid has nearly been absorbed before adding more. Cook over low heat not to let the stock to evaporate too quickly.
- After 14 minutes, combine the orange zest and the juice; keep on adding the simmering stock, one or two ladlefuls at a time, until the rice is tender but still creamy (risotto takes about 16 to 18 minutes to be cooked, depending on the quality of the rice).
- When the rice is cooked (it must be al dente and creamy at the same time), remove the pan from the heat and stir in the remaining butter. Cover with a tea towel and leave to stand, off the heat, for 1 minute before serving.
- Serve at once, with a sprinkle of chocolate on top of each dish.
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