Relish the delectable versatility of risotto with this fantastic recipe prepared with anchovy oil, lemon and cocoa!


  • 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


  • 1.

    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.

  • 2.

    In a pan sauté the shallot with the butter, add the rice and toast lightly.

  • 3.

    Deglaze with the white wine and continue cooking slowly adding the water. Adjust the salt and pepper.

  • 4.

    Take off the heat and cream with the mascarpone.

  • 5.

    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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings