Dark Chocolate, Cherry and Orange Risotto
Prep time: 5 minutes
Cooking time: 18 minutes
Yields: 4 people
3 1/4 cup vegetable stock
1/2 tsp Miraval Oil blend (3 parts canola to 1 part olive oil)
2 tbsp red onion, finely chopped
1 cup Carnoroli or Aborrio rice
1/3 cup plus 1 tbsp of unsweetened dark cocoa
1/3 cup plus 1 tbsp dried bing cherries
2 tbsp orange juice
1/4 cup semi-sweet chocolate pieces
Place vegetable stock in sauce pan and bring it to a simmer over medium-high heat. Remove from heat and cover to keep warm until ready to use.
Heat a large sauce pan over medium-high heat. Add the oil, onions, and cook stirring until the onions are fragrant and starting to soften, 30-45 seconds. Add rice and cook, stirring until the grains are toasted and glossy, 3-5 minutes. Add cocoa and stir well to coat the grains. Add 1 1/4 cups of the stock to the pan, lower heat to medium-low and cook, stirring constantly to remove lumps of cocoa and until the liquid is absorbed, 4 minutes.
Add cherries, orange juice and 1/2 cup of hot stock and cook, stirring until the liquid is absorbed, 4 minutes. Add 1 cup of hot stock and cook, stirring until the liquid is absorbed, 4 minutes.
Add the chocolate pieces and stir until completely melted. Remove from heat, garnish with orange zest and serve.