 This sophisticated Risotto recipe is Carlo Cracco’s interpretation of the classic Risotto and shows Cracco’s inventive flair, gained in his training with Gualtiero Marchesi and Alain Ducasse.
Ingredients
240 gr. Carnaroli rice
45 gr. butter
1 small shallot finely chopped
½ glass dry white wine
½ litre water
50 gr. mascarpone
50 gr. anchovy paste
grated zest from 1 lemon
50 gr. Dark chocolate 98%
1 pinch pepper
1 pinch of salt
1 pinch chili powder
Method:
Melt the chocolate in “Bain Marie” then add the chilli, salt and pepper.
Spread the mixture on some baking parchment and air dry.
Using a 2.5cm round cutter create 4 discs and refrigerate.
In a saucepan shallow fry the shallots with the butter, add the rice and toast it lightly.
Add the dry white wine and continue cooking until it is incorporated.
Slowly add the water continually mixing until the rice becomes creamy. Season with salt and pepper.
Take the pan off the heat and mix in the mascarpone.
Spread the anchovy paste on the bottom of the plate and sprinkle with lemon zest.
Distribute the rice on the plate and flatten with a spoon.
Finish with a disc of chocolate.
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