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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
Hermindas Corn Empanada

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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