Servings: 4
Ingredients
- 100 g dried porcini mushrooms
- 125 ml white wine
- 4-5 tbsp. olive oil
- 1 onion finely chopped
- 25 g butter
- 250 g arborio rice
- 1 litre hot chicken or vegetable stock
- 2 tbsp. Willie’s Cacao Sambirano Madagascar 100% Cocoa Mass finely grated
- Salt and freshly ground pepper
- Freshly grated parmesan cheese and a blanched leaf of Cavolo Nero to serve
Instructions
- Place the porcini mushrooms in a small heatproof bowl. Cover with boiling water and leave to soak for at least 20 minutes.
- Meanwhile, heat the oil in a large pan. Add the onion and fry over a gentle heat for 3-4 minutes, or until soft and translucent.
- Stir in the rice until it is coated and translucent
- Mix in the wine and stir until it is soaked up
- Mix in the porcini, along with their soaking liquid. Bring to a gentle simmer, stirring continuously, until all the soaking liquid has been absorbed.
- Add a ladleful of hot stock and continue to simmer, stirring frequently, until the liquid has again been absorbed. Continue cooking, adding the stock and stirring in this way, until all the stock has been used up and the rice is plump and tender.
- Finally, stir in the butter and cacao. Season with salt and pepper to taste and serve with grated Parmesan sprinkled over the top.
- I like to serve it on a cabbage leaf so you can roll up the leaf with all the juices and eat it at the end. To do this, dip a dark green, possibly Cavallo Nero leaf into boiling water for maybe 20 seconds, then put it straight into cold water for a few seconds, before putting the risotto on top