Risotto with chocolate and caramelized dried apricots

We love very much ... no, not like that. We love risotto! Anything: with porcini mushrooms, seafood, asparagus, artichokes, herbs ... Of course, when one day in a small restaurant in Florence we saw a chocolate risotto on the menu, we could not deny ourselves. We do not know exactly what the Florentines had recipe, but our version, reconstructed from memory, turned out to be no worse.

Ingredients

• 200 g rice for risotto (arborio or carnrolli)
• 200 ml milk
• 1 vanilla pod
• 50 g dark chocolate (80-90% cocoa)
• 1 tbsp. l. brown sugar muscovado
• 1 tbsp. l. ghee
• a handful of peeled roasted almonds
• a pinch of sea salt
• For caramelized dried apricots
• 150 g of selected dried apricots
• 1 tbsp. l. cognac or rum
• 2 tbsp. l. Sahara
• 1 tsp balsamic vinegar

Directions

1. Heat oil in a saucepan with a thick bottom, add rice, stir, fry over low heat until transparent, 2-3 minutes. In another saucepan, combine milk, cream, halved vanilla pod, sugar and salt; bring to a boil, keep hot.
2. Pour about a ladle of milk mixture into a saucepan of rice and cook over low heat, stirring all the time, until the liquid is absorbed. Then add a little milk without stopping stirring. In general, the entire process should take about 20-25 minutes. In 5 min. add the grated chocolate until tender.
3. Meanwhile, sprinkle dried apricots with brandy and leave for 15 minutes. In a skillet over low heat, melt the sugar until golden brown, 3 minutes. Add dried apricots and vinegar, stir, remove from heat, transfer dried apricots to a board.
4. Place risotto in bowls, top with caramelized dried apricots and sprinkle with chopped almonds.