Risotto with mascarpone cheese and dark chocolate

Ingredients

• 70 g of beer mascarpone
• round grain rice
• the scarf
• butter - 50 g
• 50 ml dry white wine
• 100 g dark chocolate
• zest of 0.5 lemon and 0.5 lime
• 1 liter chicken broth
• salt
• 1 pinch chili powder

Cooking

Step 1

Melt the chocolate in a water bath, add salt, pepper and chili, pour onto a sheet of parchment, let cool. Chop shallots, fry in butter for 20 seconds, add rice and dry for 40 seconds. Pour in the wine, bring to a boil, gradually add the broth and cook the rice by simmering until al dente. Remove from heat, add cheese, zest, salt, pepper, mix well and let it brew for 30 seconds. Put the risotto on a plate, put a slice of dark chocolate on top.