Chocolate and Wine Weekend
Risotto with Apricots and White Chocolate
1 tbsp. cocoa powder
4 cups Vegetable stock
1 3/4 cups Arborio rice, about 12 oz.
3 to 4 dried apricots, very finely minced
4 strands saffron, optional
4 oz. white chocolate
1/3 cup heavy cream
Salt, to taste
1 Onion , finely chopped
In a small saucepan over medium heat, combine the cocoa powder with 4 cups of vegetable stock and bring to a low boil.
In a medium saucepan, combine the rice and butter, and heat over medium heat until the rice is slightly toasted, for about 6 minutes.
Add 1 cup of the hot cocoa vegetable stock and stir until the water is absorbed. Add more, a little at a time, until the rice is tender, for about 25 minutes.
Meanwhile, in a small saucepan, cook chopped onions until soft then simmer the apricots, saffron (if using), white chocolate and cream until warm. Cover and reserve.
Remove the rice from the heat and stir in the white chocolate mixture. The rice should be fairly loose, almost like thick soup. Season with salt. Serve immediately.