Risotto with Grappa reduction and cocoa flakes
2/10 cup Grappa
1 oz shallot
3/10 cup extra virgin olive oil
11 oz rice
1 oz cocoa flakes
3 oz pecorino cheese
Basil to taste
1. Reduce the Grappa in a pan for a few minutes so that the alcohol evaporates.
2. In another frying pan, sauté the shallot with the olive oil and add the Grappa reduction.
3. Cook the rice in plenty of boiling water, stirring often, then add the pecorino and the Grappa sauce.
4. Garnish with the basil and the cocoa flakes.