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Risotto with Oil of Anchovies, Lemon and Cocoa
Author: Carlo Cracco View other recipes that are: cracco s.pellegrino worls 50 best restaurants milan Italian
Risotto mantecato con olio d'acciuga limone e cacao
Ingredients
- 240g Carnaroli del Pavese rice
- 45g butter
- 1 small shallot finely chopped
- ½ glass dry white wine
- 1lt water
- 50g mascarpone
- 50g anchovy paste
- Grated rind of 1 lemon
- 50g pure cocoa
- Pinch of chilli
- Pinch of salt
Method
- Temper the cocoa spreading it on greaseproof paper, add the salt and chilli. Allow to dry and cut with a round shape of 2.5 cm
- In a pan sauté the shallot with the butter, add the rice and toast lightly
- Deglaze with the white wine and continue cooking slowly adding the water. Adjust the salt and pepper
- Take off the heat and cream with the mascarpone
- Spread the anchovy paste on the bottom of the plate, distribute the lemon rind, pour the risotto over and flatten. Finish with the chocolate disk
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Risotto with Oil of Anchovies, Lemon and Cocoa
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