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.

Cooking time

35m

Servings

Catalog