Carlo Cracco

Presented in 2009

Risotto with oil of anchovies, lemon and cocoa

Serves 4

50 g (1¾ oz) pure cocoa

pinch of salt

pinch of chilli powder

1 small French shallot (eschalot), finely chopped

45 g (1²/₃ oz) butter

240 g (8¾ oz) carnaroli del Pavese rice

50 ml (1¾ fl oz) dry white wine

1 litre (35 fl oz/4 cups) hot water

pepper

50 g (1¾ oz) mascarpone

50 g (1¾ oz) anchovy paste

finely grated zest of 1 lemon

Temper the cocoa to 32°C (90°F), spread it on baking paper and add the salt and chilli powder. Allow to dry, then cut with a round shape of 2.5 cm (1 inch) into 4 discs.

In a frying pan over medium heat, sauté the shallot with the butter, add the rice and toast lightly.

Deglaze with the white wine and continue cooking, slowly adding the water. Cook, stirring occasionally, until it has all been absorbed and the rice is cooked. Adjust the salt and pepper.

Take off the heat, and mix in the mascarpone.

Spread the anchovy paste on the bottom of each plate, distribute the lemon zest, pour the risotto over and flatten. Finish with the cocoa disc.

Melbourne is the foodiest city in Australia. We are all food-mad, we have the best produce, the best coffee, the best cocktails, the best ethnic eating and the best home cooks … Every great country has one city that is its foodie heart, its “stomach”. In France, it is Lyon, home to the bouchons, women-led bistros. In Italy, it is Bologna, home to pasta, prosciutto, Parmigiano. In Australia, it is Melbourne. JILL DUPLEIX, 2010