How to Cook Ultimate Chocolate risotto with mango salsa & mango puree

Chocolate risotto with mango salsa & mango puree Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Chocolate Risotto with Candied Kumquats & Chili Oil. You cannot imagine the excitement when I was planning to make this recipe.

Here is the best “Chocolate risotto with mango salsa & mango puree” recipe we have found until now. This is gonna really delicious.

Ingredients of Chocolate risotto with mango salsa & mango puree

1. Prepare of For the risotto.
2. You need 1/4 cup of basmati or arborio rice.
3. It’s 1 cup of water to soak the rice.
4. It’s 2 cups of full cream milk.
5. You need 100 gms of good quality dark chocolate.
6. Take 1 tbsp of Cocoa powder.
7. Make ready 2 tbsp of sugar.
8. Prepare 1 pinch of salt.
9. Prepare of For the mango salsa.
10. Prepare 2 tbsp of finely chopped kesar mango.
11. It’s 1 tsp of finely chopped mint leaves.
12. It’s 1 of small pinch red chilli powder.
13. It’s 1 of small pinch chaat masala powder.
14. Make ready 1/2 TSP of finely chopped parsley.
15. You need 2-3 drops of lemon juice.
16. Prepare of For mango puree.
17. You need 1/4 cup of kesar mango diced.
18. You need 1 tbsp of mint leaves.
19. You need 1/2 tsp of lemon juice.

Fold ingredients with a spatula until incorporated.Directions for Risotto: In a medium sauce pan set over medium heat, mix coconut milk and vegetable broth.Adding the cubed mango near the end allows the fruit to stay in nice firm little bites, while still blending with the creamy risotto.Place all ingredients together in a bowl.

Chocolate risotto with mango salsa & mango puree instructions

1. For the risotto, soak basmati or arborio rice in water for 30 minutes..
2. Now take a non-stick pan, add milk to it & give the milk 1 boil, now add soaked rice to the milk and cook it for 20 minutes on slow flame covered, stir in every 5 minutes. After 20 minutes you will see that milk has reduced in quantity and the rice is also nearly cooked, now add Cocoa powder & chopped dark chocolate and mix well on slow flame..
3. Allow the dark chocolate to melt nicely, and once the mixture becomes thick and rice is 95% cooked, switch off the gas, cover and let it rest for 5 minutes, then add sea salt and mix well..
4. Grease a ring with some oil, place it in the centre of the serving plate, fill it with the Chocolate risotto and let it rest for 5 minutes..
5. For the mango puree take mango pieces, mint leaves, lemon juice in a mixture jar and blend it nicely, then strain the puree to remove fibres if any. Spread the puree around the ring on the serving plate..
6. For mango salsa, in a mixing bowl take chopped mango pieces, add lemon juice, chopped mint leaves & parsley leaves, then add red chilli powder, chaat masala powder mix well and keep a spoonful of salsa over the Chocolate risotto..
7. Enjoy the fusion dessert.

Peel the mango, cut into slices, and drop into the feed tube of a running blender to puree.Add the rice wine vinegar, cilantro, garlic, ginger, water, oil, mustard, and lime juice.Directions for Mango Salsa: Add mango, mint, chili pepper, dark brown sugar, and orange juice to a medium bowl.

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