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.

Print Recipe
Print Recipe
  1. 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.
  2. In a sauté pan, heat oil over medium heat. Add shallots and cook for 1 minute. Add garlic and mushrooms and cook until fragrant.
  3. 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.
  4. Stir in chocolate, margarine, season to taste and add half the Parmesan. Mix well. Decorate with chervil, parsley and remaining Parmesan.

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