“Sumptuous Gluten-Free Italian Dinner Featuring Risotto Milanese & Chocolate Fondue”

Allergens

Dairy, Soy (in vegetable broth)

Ingredients

• 1. 3 cups Arborio rice (gluten
• free) 2. 6 cups vegetable broth (gluten
• free), heated 3. 1 cup dry white wine 4. 1/2 cup Parmesan cheese, grated 5. 1/2 cup unsalted butter 6. Salt and pepper, to taste 7. 8 oz fresh asparagus, trimmed and cut into 1
• inch pieces 8. 1 cup green peas (fresh or frozen) 9. 1/4 cup freshly chopped parsley 10. 2 cups semi
• sweet chocolate, finely chopped 11. 1 cup heavy cream 12. 1/4 cup unsalted butter 13. Toasted almonds and raspberries for garnish

Instructions

1. In a large pan, sauté the asparagus in a little oil over medium heat until slightly tender. Remove from pan and set aside.
2. In the same pan, add 1 tablespoon of butter and cook the Arborio rice until lightly golden, stirring constantly.
3. Deglaze the pan with white wine, stirring constantly until absorbed.
4. Add heated vegetable broth to the rice one cup at a time, allowing each addition to be absorbed before adding more.
5. When the rice is cooked and creamy, add the remaining butter and Parmesan cheese. Season with salt and pepper as needed.
6. In another saucepan, melt the chocolate and heavy cream together over low heat, stirring constantly until smooth. Add the remaining butter.
7. Divide the Risotto Milanese among four plates and top with sautéed asparagus, green peas, and fresh parsley.
8. Serve the Chocolate Fondue in a fondue pot at the table for dipping. Garnish the fondue with toasted almonds and raspberries.

Chef’s Insight

1. To ensure a perfect creamy texture for the Risotto Milanese, add the broth gradually and stir constantly.

Notes

This recipe is suitable for a gluten-free diet and features advanced culinary techniques. The Risotto Milanese requires constant stirring to achieve the desired creamy texture.