Free Standard Delivery on all UK orders over £35
Willie's Cacao
Search...
Login
Item added Item updated Item removed

No products in the bag.

Willie's Cacao
Search...
Login
Item added to bag Item updated Item removed

No products in the bag.

Chocolate
Gifts
Subscriptions
World of Cacao
Chocolate recipes
Corporate

Porcini Cacao Risotto

Prep Time:0
Cooking Time:30 minutes
Serves:4

All my vegetarian friends say ‘Yes, Willie, but what do we do with cacao?
This porcini and chocolate risotto is the obvious option.
The porcini mushrooms and cacao both with distinct and powerful flavours and deep, rich colouring, make the perfect union.

Ingredients

100g dried porcini mushrooms

125 ml white wine

4-5 tbsp. olive oil

1 onion, finely chopped

25g butter

250g arborio rice

1 litre hot chicken or vegetable stock

2 tbsp. finely grated 100% cacao. Suggestion, Indonesian Black 100% Javan Dark Breaking Cacao

Salt and freshly ground pepper

Freshly grated parmesan cheese and a blanched leaf of Cavolo Nero to serve

Equipment

Share

Method

Place the porcini mushrooms in a small heatproof bowl. Cover with boiling water and leave to soak for at least 20 minutes.

Meanwhile, heat the oil in a large pan. Add the onion and fry over a gentle heat for 3-4 minutes, or until soft and translucent.

Stir in the rice until it is coated and translucent

Tip in the wine and stir until it is soaked up

Tip in the porcini, along with their soaking liquid. Bring to a gentle simmer, stirring continuously, until all the soaking liquid has been absorbed.

Add a ladleful of hot stock and continue to simmer, stirring frequently, until the liquid has again been absorbed. Continue cooking, adding the stock and stirring in this way, until all the stock has been used up and the rice is plump and tender.

Finally, stir in the butter and cacao. Season with salt and pepper to taste and serve with grated Parmesan sprinkled over the top.

I like to serve it on a cabbage leaf so you can roll up the leaf with all the juices and eat it at the end. To do this, dip a dark green, possibly Cavallo Nero leaf into boiling water for maybe 20 seconds, then put it straight into cold water for a few seconds, before putting the risotto on top

Willie Recommends

Coq au Vin

Prep Time:40 minutes
Cooking Time:1 hour 40 minutes

Puy Lentil & Roast Tomato Salad

Prep Time:20 minutes
Cooking Time:20 minutes
SIGN UP TO RECEIVE WILLIE'S NEWSLETTER SIGN UP TO GET 10% OFF YOUR FIRST ORDER
© Copyright 2008 – 2021 - Willie’s Cacao Ltd. All rights reserved. Design by BrandOpus | Website by Catchfish Online

GET 10% OFF

Subscribe to our newsletter to receive 10% off your first order & exclusive offers from Willie’s Cacao.

You can unsubscribe at any time.

T&Cs apply

crosschevron-right