Parmesan risotto with apple mustard, dark chocolate, and orange peel powder

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.

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.