Valentine’s Day meal for one
I have been dreaming of all kinds of chocolate dancing in my mind. I think I have been seen lots of chocolate advertisements for Valentine’s Day. Once daylight appear, I jump out of bed and headed for my pantry looking for chocolate.
Found half an open packet of melting chocolate chips. Also, I have some double cream left and will expire soon. Since it’s Valentine’s Day, I needed to eat. Got my mad scientist hat on. Uh huh! Remembered that I had made blueberry risotto, and tomato risotto.
With just enough of arborio rice. Let’s get rid of it. My stomach kept telling/growling Oh, no not risotto again!!! My mind said Yes, Yes, Yes. Got to use my eyes and hands to firmly say let’s do chocolate risotto for its Valentine’s Day. No dessert as not enough chocolate.
This risotto is a heavy indulgent, flavoured with Italian seasoning. Decorate with strawberries for its Chinese New Year as well, so got to have red colour for prosperity, good health, finance, and happiness. Green is abundant food. Let’s cook!!!
150 g arborio rice
450 ml hot boiling water
4 Tsp melted chocolate, about 60 g, mixed with 1 Tsp oil
2-3 Tbs double cream
25 ml white wine
1 Tbs oil
2 Tsp minced garlic
2-3 Tbs margarine
a few dashes of garlic salt
Dashes of Italian Seasoning
2 inches scallion, cut thinly
chili flakes (OPT)
Melt chocolate chips in microwave 3 times: about 20 seconds each time stir gently to make sure no lump and no burn. Set aside. Put kettle on.
Heat oil and 1 Tbs margarine in a pot on medium heat. Add garlic cook for about 1 minutes until slightly brown. Add arborio rice, stir mixed to get flavoured about 1 minute. Add wine let it evaporate completely.
Ladle a ladle of water in. Stir to prevent sticking at the bottom. When water is absorbed, add another ladle, let’s simmer and give a stir or two. Repeat adding water till rice cooked for about 15-20 minutes until rice is al dente; the right consistency. Got to be patience. Only Love can make risotto delicious, comforting and enjoyable for your soul.
Add 2 Tbs double cream, Italian seasoning and stir to mix well. Add 1 Tbs margarine, garlic salt and stir to incorporate. Almost at the end of cooking time, check flavour then add the remaining double cream. Mix well while lowering heat. Add melted chocolate, 1 Tbs margarine and mix well for about 2 minutes. Remove from hob. Spoon chocolate risotto onto warm plate. Garnish with strawberries, scallion and chili flakes. Enjoy!!!!
Note: You may omit chili flakes. You may want to use parsley instead of scallion. You may omit double cream use thickened cream if you don’t want it to be too creamy.
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