Loveletters

As you may have noticed by now I have a slight chocolate obsession. Only a really teensy one, really. This drives me to ever greater culinary hights. One such highlight was this recipie, that just popped into my head. Maybe the air up in this weird chocolate place was a bit thin. In any case I present you with the Chocolate Risotto. And no this is not a sweet dish. Now before you draw away in distaste just read through to the end. I promise it is an absolutely delicious dish. You might want to be careful about the chipotle chili, because some people have found the strong smoked flavor too, well, strong. I like it though ;)

Ingredients for two
one large onion
five tablesp olive oil
one garlic clove
one chipotle chili chopped
250g Arborio or other Risotto rice (take the round rice, regular rice doesn’t work)
2 teasp. powdered vegetable broth
40g bittersweet chocolate (70-80% cocoa)
salt to taste
coarsely grated Parmesan

First chop the onion finely and saute in the olive oil until glasy. Add the garlic and chipotle and saute for a further minute. Add the rice and saute until the rice becomes glassy. It is important to do this on almost high heat. When the rice starts to smell a little like popcorn add 200 ml hot water and the powdered broth. Stir frequently and, when almost all the water is absorbed, add another 200 ml. Repeat until the rice is done.

What I love about Risotto is the meditative stirring. It lets me think through the days or weeks events again and find a semblance of peace. Because you can eat it with a spoon, this dish belongs firmly in the comfort food category.

After the meditation, turn of the heat, add the chocolate in small pieces and stirr until melted and evenly distributed. Salt to taste and serve with a small sprinkling of Parmesan. Don’t overdo this last bit, because Parmesan tends to overbear most other tastes.

With chocolate, you always get what you put in, so don’t take the cheapest chocolate you can find. Then you will really enjoy this heavenly dish.

Submitted to TGRW#9.

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