Risotto should be prepared and served there and then, but you can prepare the stock in advance.
Apple mustard and orange peel powder are prepared well in advance.
Parmesan risotto with apple mustard, dark chocolate, and orange peel powder
Chef Walter Zanoni
Difficulty: easy
Method: 2
Cooking: 15
Chef Walter Zanoni
Difficulty: easy
Method: 2
Cooking: 15
Method
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01 /
Put extra virgin olive oil in a saucepan over a high heat and add the rice.
Turn the rice for a couple of minutes until toasted without it changing colour – it should be extremely hot when touched with the back of the handAdd the white wine and let it evaporate
Add the boiling broth, the rice must always be covered with liquid
Cook, stirring occasionally, adding a little stock at a time when necessary
Remove from the heat after about 15 minutes, check the cooking time indicated on the rice packaging.Add the Parmesan cheese and cold butter
Hold the handle of the saucepan and move it vigorously back and forth to mix the ingredients at best
Add salt and pepper to taste
If the rice has dried out a little, add some hot stock.Serve with the apple mustard, grated dark chocolate and orange peel powder.
The rice must not change colour during the toasting process to seal the rice grain and allow it to release the right amount of starch when needed.
From mid-cooking onwards, the stock should only be added as necessary, as it is absorbed, so as not to end up with a risotto with too much broth.
The “mantecatura“, the blending operation, must be done with the heat off, with cold butter and Parmesan cheese for the creaminess of the risotto.
The risotto should be served strictly hot and freshly made, without allowing it to darken and dry. If the rice has dried out, add some hot stock.
Avoid overdoing it with mustard, chocolate, and orange powder, as they should be flavours that are present but not intrusive. Just put in a little at a time and then add if necessary.
The most suitable rice qualities to obtain a creamy risotto are Carnaroli, Roma, Arborio and Vialone Nano.
In Italy we say that a successful risotto must be “all’onda“: this means that it is thick and creamy enough to allow creating a wave in the saucepan with a sharp blow with your wrist.
Ingredients for 4 people
320 g carnaroli rice
10 g of extra virgin olive oil.
40 g butter
80 g Parmesan cheese
50 ml of dry white wine
1 l di vegetable stock
20 g of 70% dark chocolate
5 g orange peel powder
30 d of apple mustard
Salt and pepper to taste
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