Black Sesame And Apple Risotto
Ingredients
Rice vinegar: 120 g (Carnaroli variety)
Sesame seeds: 24 g (toasted)
Rice flour: 12 g
1 l
Parmigiano cheese: 80 g
Extra virgin olive oil: 40 g
Salt: 4 g
Fuji apples: 2
Risotto with black sesame and apple, a classic Italian rice recipe by Chef Carlo Cracco from Cracco restaurant in Milan
Toast the rice in a heavy pot with a bit of oil.
Wet with hot water and cook for 7 minutes.
Add the black sesame seeds and keep cooking for another 7 minutes.
Peel an apple and cut into 0.5 cm cubes.
Vacuum pack the cubed apples with the juice of the second apple, which you’ve run through a juicer with the skin still on.
Finish cooking the rice, take off heat and add the olive oil, Parmigiano cheese and the rice flour that’s been diluted in a bit of water.
Adjust the salt and pepper.
Serve the risotto on plates, topping with the cubed apples, which you’ve been drained.
To prepare the chocolate cake without baking powder start creaming the butter and sugar together.
Add the eggs, one at a time, followed by the yogurt.
Incorporate the melted chocolate and, in the meantime, mix the flour, cocoa powder and baking soda together in a separate bowl.
Add the dry ingredients, thoroughly sieved, to the liquid mixture.
If the mixture is too thick, add 50 ml of milk.
Mix everything thoroughly and pour it into a cake tin, previously greased with butter and sprinkled with a little flour.
Bake in the oven at 180°C for approximately 60 minutes: now you can enjoy your chocolate cake without baking powder.
