It may seem obvious, but then again, maybe not, We have recently learned that cocoa butter is the perfect, fatty, rich ingredient needed to finish your next risotto dish. Cocoa butter is the result of pushing, pressing and refining all of the fatty goodness out of cacao when it is being processed. Just as the chocolatier adds back in just enough of the rich fat to chocolate liquor to make a delicious chocolate bar, you can also finish your risotto dish with just a bit of this luxurious product. Purchase your cocoa butter as “pure, organic and edible” from a reputable source. it will be solid at room temperature and smell heavenly when you open the container. Since you do not need a significant amount of the product, store it tightly sealed in the fridge once opened. The aromatic spread adds a smooth, silky texture to a variety of dressings, sauces and dishes. We served this risotto with braised beef shanks as in Osso Bucco. Check out our Osso Bucco con Cocoa recipe. Since the beef here in Belize is grass fed and tends towards the more tough side, braising and slow cooking is the only choice for this recipe. . Risotto makes since because though it can be adorned and made very elegant with the addition of pricey ingredients, cocoa butter adds the only element needed to enhance the richness of this dish.
The secret element of your next fantastic risotto - cocoa butter!
Cocoa butter - pure cocoa butter - is the perfect, fatty, rich ingredient needed to finish your next risotto dish.
Type: Side dish
Cuisine: Italian, fusion
Keywords: Cocoa butter, risotto, coco,
Recipe Yield: 4 servings
Calories: 370 calories per serving
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
- 1 large, smooth wooden spoon, trust me
- 1 cup Arborio Rice
- 1 sweet, yellow onion, finely diced
- 1 clove garlic, finely chopped
- 1 quart chicken or vegetable stock, hot
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 Tablespoon whole butter, cold
- 1/2 cup Parmesan cheese, grated (the stuff in the green can is not Parmesan)
- 1 Tablespoon pain cocoa butter, pure, organic
Recipe Instructions: In a large steel stock pot over medium heat, add the olive oil and gently cook the onions and garlic until they are soft. Do not brown. Add the rice, stir with the wooden spoon to coat the rice with oil, then add a cup of the warm chicken stock. Reduce heat to low. Stir rice until stock has reduced to almost dry. Add another cup of stock and continue in the same fashion of stirring the rice, reducing the stock until all stock has been used. This should take about 20 to 25 minutes. When last of stock has cooked down, turn off heat, stir in the Parmesan, whole butter, and cocoa butter. Taste, add salt or pepper if needed. Serve with Osso Bucco