Cooking Chocolate Risotto with Ranveer Brar

It is unfortunate that I have not been able to attend much sessions during ‘The Food Book Club’, mainly because I was travelling for most part of the year or was busy with prior appointments.  But this time, I made sure that I would cancel all the appointments and would attend the session with Ranveer Brar, and I am glad I did.

It was interesting to listen to his food stories while he demonstrated his favourite  Chocolate Risotto with Spiced Candied Oranges, the recipe of which appears in his book called ‘Come into My Kitchen’ on page 161.

Now Risotto is a creamy, hearty rice dish made with short grained Italian rice. The rice itself is starchy enough to thicken and create its own sauce.

Short grain rice such as Aroborio, Carnaroli, Vialone, Nano or Baldo can be used for making risotto. It comes in various forms and is uually very pale in color, stubby and smooth in texture. Grains range in length from commune, to semifino, fino and superfino, which is the longest. The nature of the grains also varies from region to region. Long grain rice should be avoided. Semi-round risotto rice absorbs liquids and flavours, it releases starch far better that gives risotto its characteristic texture.

Many times that I have dined in any Italian restaurant, I have always had savoury and delicious risotto with most exotic veggies and cheese but today Ranveer was to demonstrate a dessert version, adding chocolate and candied fruit, so this was something new I was to learn.

He did not soak the rice but simply rinsed and started cooking.

He heated butter, added ginger, sautéed a bit then added rice and started gently mixing it, till it room was filled with nutty aroma.

One ladle at a time, he started to pour warm milk allowing the rice to absorb each ladle of milk before adding  another ladle again. He described that as meditative way of cooking. He kept stirring till creamy.

While the rice was being cooked, there was lot of discussion on different types of sweet rice made in Indian kitchens, that we are familiar with. I am sure sweet rice is made in many homes (although not risotto) I remember my mom used to make sweet rice during festivals, adding saffron strands and cardamom. (I can still recollect that taste, although I have not had that for a long time) ..sugar is always added last because it retards the cooking time.

Since it was chocolate risotto, he added dark and white grated chocolates, stirred it till it melted and was well combined with the rice.

There are so many ways of making risotto. Till you get a glaze, the rice is not done. You have to keep stirring because risotto that sticks and burns has to be one of the saddest mishaps. It has to be stirred often, but not constantly to release the grains’ natural starches.

Remove from heat and transfer into plate and serve hot. With every minute the taste changes, therefore it should be served immediately.

Recipe as it appears in Ranveer Brar’s book

Ingredients

For the Oranges

6 oranges large

1 cup castor sugar

1 cup water, boiling hot

1 cinnamon stick

2 mace flowers

For the Risotto

1 cup arborio rice

1tbsp butter

1tsp ginger

3 cups milk, warm

½ cup dark chocolate, grated

¼ cup white chocolate, grated

1tsp mascarpone

Method

For the Oranges

Zest the oranges into thin, long strands, set aside

Then neatly cut out the orange segments

Simmer the zest in boiling water for 2 minutes, then set aside.

Melt the sugar in a wide, heavy-based steel pan on moderate heat

Once the sugar is caramelised to the hazelnut brown, pour the hot water into the pan.

Drop in the blanched shreds of orange zest and spice and leave it to simmer for 5-10 minutes till the zest is translucent.

Pour hot syrup and shred over the orange segments and leave it to cool

For the Risotto.

Heat the butter in the pan

Once it melts, add the chopped ginger and saute for a  minute

Add the rice and gently toast till it releases a nutty aroma

Pour in the milk, one ladle at a time allowing it to absorb each ladle

Keep stirring the rice gently till it becomes creamy but the rice grains still have a bite

Gently fold in the grated dark and white chocolates and stir till it melts and is well combined

Remove from heat and set aside

Transfer in pasta plate

Arrange candied oranges over it and place a quenelle of mascarpone on the side. Serve immediately.

Chili and Chocolate Potluck

Chilli and chocolate, now that is an odd combination, therefore when my food blogger friend, Rushina, suggested this theme for potluck lunch, my mind did some somersault. I love chilies but am not too fond of chocolates, but thinking out of box is being creative, so I was game for it.

I thought of many dishes, and many combinations, changed many menus, finally decided to make a snack using Oreo chocolate, spicy Sambal of kidney n liver, topped with grated cheese and pickled red chilies.

It was too spicy, even though it had sweet chocolate biscuit as the base. Also it is important to develop the taste for kidney and liver. Therefore I am not sure whether others liked it, but I loved it.

It was a fun afternoon, being it Wednesday afternoon, a working day, not many of the food bloggers could attend, but all those who attended, enjoyed it a lot.

Two days prior to the event, I had pickled the chilies with lime, salt, sugar and soya sauce. On the day, this made a colorful ornament on the melted cheese.

There were many other interesting things too…Some of the other creations that I liked were

Stuffed Chillies dipped in white chocolate and the tequila induced filling inside  the chili gave quite a kick…

I am not too fond of Mexican, but this Veggie Mexican chilli was quite a favorite with the rest of the group.

Churro was crispy and spicy. When I dipped churro in hot chocolate, I was transported back to Spain, pity that Spanish would not be able to eat because it was spicy….

The salad was utterly delicious with candied chilies and it had sweetish strawberry flavor.

This one was nice roasted chicken with chocolate folded over it.

And finally came the dessert, we were anxiously waiting for…

Melt in mouth chocolate cream pots with mint-basil syrup

It was an interesting meet, chit chat over cups of hot chocolate and meeting new people is always a pleasure.

Dunkin’ Donuts Comes To My Town

I am having spongy, melt-in-mouth chocolate donut, stuffed with dripping hazelnut cream; dusted with Dunkin’s special sugar and I am immediately transported to another world. When was the last time I tasted this delicious bite? I think it was in Europe.. oh yum!! I am so glad that now I don’t have to travel abroad to get the taste I like, it is now in my home town, so close to my house, that I can feast as often as I want.

Yes, Dunkin’ Donuts is on my mind and it has opened its doors at Linking Road (actually two restaurants on the same day-10^th May2014). It is the world’s leading baked goods and coffee chain hub where young adults can relax and munch on delicious ‘wicked’ wraps and sandwiches, or get ‘whipped, cut up, baked, and be so imperfect” for the brief time when they stretch their minds at their donut outlets.

Speaking at the grand opening, Mr Ajay Kaul, CEO, Jubilant Foodworks Limited said, 

“We are encouraged by the appreciation Dunkin’ donuts has received from consumers right from the time we opened our first restaurant in Delhi. This opening of our restaurant in Mumbai marks the beginning of this exciting journey for us. We are confident that with the differentiated, all day part food and beverage menu that we offer, consumers in Mumbai will love Dunkin’ Donut”

Dunkin’ donut does not only boast about its big variety of donuts that range from classic to shell to ring donuts, it also has sandwiches, burgers and wraps too.

I tasted the ‘tough guy Burger’ that had spicy and succulent meat patty in the bed of salad and coated with creamy mustard sauce. I was happy with the rich taste of the sauces that is perfect for Indian taste. Most of the restaurants have food that is initially very good but it loses its luster after some time but Mr. Dev Amritesh, the President & COO, cleared my doubts by saying that their products have always tasted the same at all their outlets.

I just loved the wraps. Wrapped in Multigrain tortilla, they were just plain wicked. The crunchiness of nachos, the sweet tang of raw mangoes, the spicy jalapenos and chipotle sauce..It was superb!!

And then came the great Stirr’accino, the one of its kind, a unique brand. One cup with two coffees- Espresso shot of dark roast Arabic beans for strong coffee experience and original blend of light roast Arabic beans for mellow fruity flavor. I didn’t need sugar, the sweetness was just right for me.

Okay, my tummy was protesting.. “STOP” it grumbled… but still I went for ‘Spiked Iced Tea’….

The tea is actually brewed with fragrant sweet spices. It was very refreshing. It was a good experience and I am sure I will be spending many more evenings at Dunkin’ Donuts for sure!!!