Name: Cauliflower and Dark Chocolate Risotto
Yield: Serves 4
Ingredients: sea salt and white pepper; 30 g/1 oz butter; 260 g/9½ oz risotto rice (such as arborio or carnaroli); 185 ml/6 fl oz/¾ cup white wine (about 1 mini bottle); 1 tbsp olive oil; 1 large onion, finely diced; 2 celery stalks, finely diced; 2 large garlic cloves, crushed; 60 ml/2 fl oz/¼ cup double/heavy cream; about 40 g/1½ oz dark/bittersweet chocolate (85% cocoa solids), or more to taste; 750 ml/25 fl oz/3 cups hot vegetable stock (strained if you’d like to keep the risotto as creamy white as possible); 250 g/9 oz cauliflower, chopped into small florets; 50 g/2 oz Parmesan cheese, finely grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

This smoothly savoury risotto has a surprising addition in the form of grated dark chocolate. It might sound a little strange but the bittersweet fruity tones of good dark chocolate enhance and boost the nuttiness of the fresh cauliflower, adding richness and complexity. I also love the contrast and drama of the almost black chocolate strewn across the creamy white risotto on the plate.

Ingredients

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Ingredients

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