Can you guess the hidden ingredient in this risotto? Clue. It’s not truffle oil, peas or even mung beans. This decadent dish uses Chocolate in a Bottle – which comes in both alcoholic and alcohol-free sparkling versions – that brings a subtle sweetness and velvety cocoa-richness to the savoury silkiness of the risotto. Paired with plump Sicilian red prawns, bursts of fresh blueberries, and delicate shavings of dark chocolate, it’s an unexpected harmony of land and sea – indulgent, intriguing, and utterly irresistible…
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● 180g Carnaroli rice
● 750ml Fish broth
● ¼ Onion, finely chopped
● 1 clove Garlic
● 100ml Chocolate in a Bottle (alcoholic or alcohol free options are both suitable for this recipe)
● 6 large Sicilian Red Prawns
● 40g Fresh Blueberries
● 10g Dark chocolate, shaved into fine flakes
● Salt and pepper to taste
INSTRUCTIONS
Toast the rice with a little onion and garlic, and continue cooking with the previously prepared fish broth.
Once cooked, stir in Chocolate in a Bottle off the heat and serve.
Garnish with raw Sicilian red prawns, fresh blueberries, and dark chocolate flakes.
