RISOTTO WITH ANCHOVY, LEMON, COCOA AND CHILLI PEPPER

Carlo Cracco
2004

INGREDIENTS  

240 grams of rice (Carnaroli of Pavia)
45 grams of butter
1 small finely diced shallot
1/2 glass of dry white wine
1 litre of chicken broth
50 grams of mascarpone cheese
50 grams of anchovy paste the ground peel of a yellow lemon
50 grams of pure cocoa
A pinch of black pepper
A pinch of salt

PREPARATION

Sprinkle the cocoa spreading in a thin layer; add the salt and the pepper. Let the mixture dry. Fry the shallot lightly with the butter in a frying pan. Add the rice and fry until it is lightly toasted. Pour in the white wine, and continue cooking, slowly adding the boiling broth. Add salt and pepper to taste. Remove from the fire and add the mascarpone. Spread the anchovy paste on the plate, distribute the lemon peelings, add the risotto and press down. Complete with chocolate.