Chocolate and Parmesan Risotto
Chocolate and cheese are partners in crime and the ideal ingredients for an unforgettably sinful dessert. Take it a course higher and pair them both again in Chocolate and Parmesan Risotto. This article was first published in Flavours magazine.
- Chocolate and Parmesan Risotto
- 50 g mixed wild dried mushrooms (porcini, chanterelles, black trumpets, etc)
- 600 ml water or chicken stock
- 1 tbsp tamarind pulp
- 2 tbsp palm oil
- 2 shallots chopped
- 2 garlic cloves chopped
- 125 g Arborio or sushi rice
- 20 g dark bitter chocolate
- 3 tsp margarine
- salt, pepper and chilli powder to taste
- parmesan shavings to taste
- chervil and parsley for decoration
- In a small saucepan, combine mushrooms, water or stock and tamarind pulp. Bring to boil and set aside for 15 minutes. Strain the stock and set mushrooms aside.
- In a sauté pan, heat oil over medium heat. Add shallots and cook for 1 minute. Add garlic and mushrooms and cook until fragrant.
- Stir in the rice, pour a little stock into it and stir until the liquid is absorbed. Repeat until the stock is finished. Cover with a lid, turn the heat off and leave for a few minutes to ensure liquid is fully absorbed and rice properly cooked.
- Stir in chocolate, margarine, season to taste and add half the Parmesan. Mix well. Decorate with chervil, parsley and remaining Parmesan.