Sweet Like a rice pudding, creamy like a risotto, al dente like Italians like it.
I’ve first created this dish for a cooking competitions back in Italy in 2010.
Amazingly creative, super easy to prepare.
250 gr carnaroli rice
700 ml milk
vanilla bean Pod
Zest of 1 lime
Juice of one lemon
5 gr salt
80 gr sugar
50 gr cocoa butter
For the chocolate mousse
250 gr dark chocolate
125 gr poached pear
20 gr extra virgin olive oil
For the fake Parmesan
100 gr olive oil
100 gr Cocoa butter
For the fake Parmesan melt at 40 degrees cocoa butter and olive oil. Put in the freezer until use.
Bring the milk to boil, toast the rice slowly and gently as a normal risotto and slowly cook it adding the milk as sa normal risotto. Risotto is usually cooked at a medium constant heat, slowly adding some stock and mixed every few minutes because it tends to stick to the bottom of the pan, it has to boil for roughly 15 minutes.
While the rice cooks, soft poach the pears in a sugar syrup, when cooked, strain and dry them properly. While they are still hot add the chocolate In small cubes, once the chocolate is completely added, pour slowly the olive oil blending with a stick blender.
Emulsify properly and keep warm.
Dice the pickled ginger in small tiny diced techno called brunoise. Just 5 minutes before the rice is cooked, grate the lime zest and add the vanilla beans into the risotto.
15 minutes have passed and you have managed to prepare every single ingredient, garnish your risotto as you like. Be creative and alternative.
And grate some fake Parmesan I top of it and see how it melts
With love and passion