Cacao and Porcini risotto, a simple yet delicious meal packed full of rich umami flavours. This warm and comforting Italian dish celebrates the savoury side of cacao, and comes together with the Porcini to make a unique twist on the classic mushroom risotto. Not only does the cacao bring a wonderful flavour to the dish, it’s said to be a healthier alternative to other oils such a coconut and has a higher burning point.
Takes: 45 minutes
Makes: Serves 2
2 garlic cloves, minced
2 white onions, chopped
1 tbsp CHOC Chick cacao butter 12 beans
1 tbsp CHOC Chick cacao powder
1 cup arborio rice
30 g dried porcini mushrooms (soaked in 1 cup. water)
750 ml vegetable stock (approx. 3 cups)
Fresh rosemary (optional)
Parmesan cheese or vegan alternative (optional)
- Soak the porcini mushrooms in a cup of water and set to one side.
- In a large pan heat the cacao butter, then add in the onion and garlic. Gently fry until softened. Stir in the rice and toast for a couple of minutes.
- Add in the vegetable stock, 1 cup at a time. Simmer and stir until all of the liquid has been absorbed. When all of the stock has been absorbed add in the porcini mushrooms and the water they were soaked in. Leave to simmer until the liquid has been absorbed and the rice is tender.
- Stir in the cacao powder, and then serve immediately. Garnish with rosemary, and parmesan cheese.