Chocolate risotto with mango salsa & mango puree

For the risotto, soak basmati or arborio rice in water for 30 minutes.

Now take a non-stick pan, add milk to it & give the milk 1 boil, now add soaked rice to the milk and cook it for 20 minutes on slow flame covered, stir in every 5 minutes. After 20 minutes you will see that milk has reduced in quantity and the rice is also nearly cooked, now add Cocoa powder & chopped dark chocolate and mix well on slow flame.

Allow the dark chocolate to melt nicely, and once the mixture becomes thick and rice is 95% cooked, switch off the gas, cover and let it rest for 5 minutes, then add sea salt and mix well.

Grease a ring with some oil, place it in the centre of the serving plate, fill it with the Chocolate risotto and let it rest for 5 minutes.

For the mango puree take mango pieces, mint leaves, lemon juice in a mixture jar and blend it nicely, then strain the puree to remove fibres if any. Spread the puree around the ring on the serving plate.

For mango salsa, in a mixing bowl take chopped mango pieces, add lemon juice, chopped mint leaves & parsley leaves, then add red chilli powder, chaat masala powder mix well and keep a spoonful of salsa over the Chocolate risotto.

Enjoy the fusion dessert