Here is the risotto which I prepared in Novara at Expo Rice 2014: dark chocolate Praline with nuts risotto Spiced and salted caramel wafer. The experience of a cooking show alongside chef and cooking enthusiast was fun and educational and, If you want to know more you can read my report here.But let's get to the plate: This is a variation of a Sicilian sweet that always got my grandfather. Black rice. Traditionally it is a rice cooked in milk and cocoa, flavored with cinnamon and garnished with nuts and candied fruits. I thought I'd revisit making it a true risotto, from the point of view of procedure and cooking, using a Carnaroli I powered Praline nuts (Maurizio Santin recipe) and a salted caramel wafer that is combined with the strong spiciness of the dish made with cinnamon, cardamom and cloves. You can, but not this season since we are in fall, serve it with fresh strawberries sautéed that, with their acidity will contrast well with the dark chocolate.
Ingredients for 4 people:
for the risotto
- 100 grams of Carnaroli rice (I use Good Rice)
- 5 grams of cocoa butter (or 10 grams of regular butter)
- 3 cloves
- 1 cinnamon stick
- 2 cardamom pods
- 35 grams of sugar
- 50 grams of dark chocolate 80%
- 500 ml whole milk
- 100 millilitres of water
- 1 teaspoon organic vanilla extract
- 20 milliliters of white grappa single grape (I used Nosiola grappa Trentinor)
- cinnamon powder as required
- a pinch of fine salt
- 30 grams of candied orange
- grated rind of half an orange
for the salted caramel
- 50 grams caster sugar
- 15 grams of butter
- a pinch of fleur de sel
for the Praline nuts
- 125 grams of mixed dried fruit between toasted hazelnuts from Piedmont, pistachios and almonds of Avola
- 50 grams of sugar
- 15 milliliters of water
- 15 grams of butter
For the salted caramel, dissolve the sugar over the fire until a golden caramel, then turn off and add the flower of salt and butter, stirring quickly. Pour the mixture on a silicone mat or parchment paper and let cool. When cold, Coarsely break it and whip with a Pimero. Preheat oven to 200 degrees. Sift the powdered again on Silpat or parchment paper and bake in oven off until the sugar has dissolved again, and then cool completely. Breaking the pods with your hands and use them to decorate the cake.
For the Praline nuts, put sugar and water in a saucepan and cook until the syrup arrives at 119 degrees. Then add the nuts and stir over low heat until the sugar crystallizes (It seem covered by a sort of whitish sand) and continue until it will melt again creating a golden caramel. Remove from heat and add the butter, stirring quickly: will help the dried fruit to remain well separated. Pour the silicone mat or parchment paper and cool completely do. Chop a part of praline fruit for decoration and let the whole rest.
For the risotto, toasting dry in a pan cinnamon, cardamom and cloves, then put them in infusion into the milk and water and heat over the heat. When the liquid is hot, dissolve into the dark chocolate.
Melt in a saucepan the cocoa butter (or regular butter), pour the rice and toast it a minute. Then deglaze with brandy, add the salt and continue cooking as for a normal risotto, gradually adding the hot milk with chocolate. Also add the sugar and vanilla and bring to cooking risotto: It should be creamy but wave, with consistent and well shelled rice. Once cooked, add the grated orange peel and candied fruit cut into small pieces. Let rest a few minutes risotto.
Serve the cake warm or at room temperature risotto, spolverizzandolo of cinnamon powder and garnishing the dish with the crispy dried fruit and a salted caramel wafer.
THE PAIRING: The softness of thirty grappa, obtained with the traditional method of production in a water bath, does the Bill in this combination, with chocolate and spices. Grappa, Product excellence of the Italian tradition, It is also used in the preparation of this cake. In particular, It is a single-grape grappa, from the Trentino native grape called "Nosiola” (Hazel). We suggest the brandy produced by the distillery Bertagnolli: delicate floral scents, hints of hazelnuts, very soft to the palate. It should be served between 12 and 14 degrees.