Basil Instinct
Creamy Arborio Risotto Infused with Fresh Basil and Dark Chocolate Shavings, Finished with Parmesan
45 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Risotto gets a bold Italian twist with a balance of bittersweet chocolate and herbaceous basil. You’ll learn how to coax creaminess out of Arborio rice and discover why finishing with chocolate is a flavorful power move.
Ingredients
Yield
4
Instructions
- 01Warm the chicken broth in a saucepan over low heat and keep it hot but not boiling.
- 02Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring, until translucent, about 3 minutes.
- 03Add the minced garlic and cook for 30 seconds until fragrant.
- 04Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the grains are glossy and coated with oil.
- 05Pour in the white wine and cook, stirring, until mostly absorbed, about 1 minute.
- 06Add 1/2 cup of the hot chicken broth and stir gently. When most of the liquid has been absorbed, add another 1/2 cup. Continue adding the broth in 1/2 cup increments, stirring often and letting each addition absorb before pouring in the next, until the rice is creamy and al dente, 20 to 25 minutes.
- 07Stir in the chopped basil and cook for 1 minute.
- 08Remove the pan from heat. Add the butter and grated Parmesan, stirring until melted and the risotto is creamy.
- 09Quickly stir in half of the grated dark chocolate until just melted and streaked through the risotto.
- 10Divide the risotto among bowls. Garnish with the remaining dark chocolate and a few basil leaves. Season with salt and pepper to taste.
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