Eggs more Spanish
2020-08-13 / test@t
Risotto with ricotta and chocolate
Ingredients
- 240 g of rice for risotto
- 500-600 ml chicken broth
- 125 g ricotta
- 20 g dark chocolate (with a cocoa content of at least 70%), preferably with salt
- 1 shallot
- 50 ml white wine
- 1 tbsp. l. butter
- 1 tbsp. l. olive oil
- a pinch of ground pepperoncino
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
1. Heat broth and keep on a gentle boil. Peel the shallots and chop finely. Melt the butter and olive oil in a skillet over medium heat and sauté the onions until soft.
Step 2
2. Add the rice to the skillet and cook, stirring frequently, until it turns white.
Step 3
3. Pour in the wine and, while stirring, let it completely absorb into the rice.
Step 4
4. Pour 1 ladle of broth into the pan, waiting for the previous one to be completely absorbed, stirring the rice constantly, and cook until al dente for 15–20 minutes. The risotto should be pretty runny at this point.
Step 5
5. Add ricotta and stir until dissolved. Grate the chocolate on a fine grater, leaving a little for serving, and pour it into the risotto along with the peperoncino, stir. Season the risotto with salt, cover, leave for 10 minutes.
Step 6
6. Arrange risotto on bowls, sprinkle with chocolate and a pinch of pepperoncino and serve.
See more
