Chanterelle, pine nut and dark chocolate risotto:
This was one of my bigger culinary experiments, trying adding the chocolate to the main dish, and it came out pretty well.
Melt some butter in a pan and add 1 or 2 cloves thinly sliced garlic. Add 1 cup sliced fresh chanterelles and saute for about 1 minute. Add one cup of rice (I prefer using Basmati rice in this recipe) and half cup of pine nuts. Cook until rice is translucent. Add two cups of water, fresh chopped mint leaves, salt, ground black pepper and mix well. Simmer uncovered for about 15 minutes or until rice is cooked. Add about 100 – 150 g of chopped dark chocolate and some more fresh mint leaves. Mix well until chocolate melts. I serve it with fresh mint leaves and few slivers of dark chocolate.