Relish the delectable versatility of risotto with this fantastic recipe prepared with anchovy oil, lemon and cocoa!
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.
Courtesy of Carlo Cracco at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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