Chocolate Risotto with Caramelized Apricots

Some dishes challenge expectations. This chocolate risotto with caramelized apricots is an unconventional dessert that plays with contrasts while preserving the unmistakable soul of Italian risotto.

Creamy, intense and aromatic, it balances the bitterness of cocoa with the natural sweetness and acidity of caramelized fruit.

Ingredients x3

• 150g Carnaroli or Arborio rice
• 80g Dark chocolate (70%)
• 300ml Fresh cream
• 250ml Water 250ml
• 300g Fresh apricots
• 75g Sugar
• 15g Butter
• Vanilla (use what you have)
• Unsweetened cocoa powder

Method

1. Cut the apricots, and slice them into even wedges. Transfer to a bowl, add one quarter of their weight in sugar, mix well, cover and let macerate for about one hour in the friedge until a syrup forms.
2. Cook the apricots with all their juices over gentle heat, stirring occasionally. Turn off the heat just before they begin to break down and set aside to cool slightly.
3. In a saucepan combine 350 ml fresh cream and 250 ml water. Add the vanilla, heat gently until just simmering, then add one tablespoon of sugar and keep warm.
4. Toast the rice dry in a wide pan with a pinch of salt until hot to the touch. Begin cooking by adding the warm vanilla cream mixture little by little, stirring gently and allowing it to absorb gradually.
5. Continue cooking until the rice is perfectly tender and creamy. Add a final splash of vanilla cream, turn off the heat and incorporate cold butter, unsweetened cocoa powder and high-quality dark chocolate broken into pieces.
6. Cover for about one minute, then stir to emulsify until glossy. Serve the risotto topped with the caramelized apricots, their syrup and dark chocolate shavings.

A personal tip

Choose high-quality dark chocolate and keep the heat gentle during the final mantecatura. Balance is key: the cocoa bitterness should complement, not overpower, the sweetness of the caramelized apricots. Serve immediately for the best texture.