newjerseynewsroom.com

BY MARGARET MORGAN

NEWJERSEYNEWSROOM.COM

All you chocoholics out there, here's a little trivia quiz to see how rich your knowledge is about chocolate (answers are at the bottom)

1. Where was the cacao plant first discovered? a) Mexico; b) Ivory Coast; c) Central & South America

2. Who were the first people to discover chocolate? a) Aztecs; b) Mexicans; c) Mayans

3. What European country was the first to have an explorer discover chocolate? a) Germany; b) Spain; c) France

4. Currently, where does the largest export of chocolate come from? a) Germany; b) Ivory Coast; c) Mexico

5. What movie about chocolate was nominated for five Oscar awards? a) Willie Wonka & the Chocolate Factory; b) Chocolat; c) Like Water for Chocolate

Now, to whet your appetite for an absolutely dreamy dessert courtesy of Dolce Italia, here is a warm, creamy and chocolatly delight.

Chocolate Risotto

Ingredients:

*4 cups milk, plus more as needed

*1/2 cup sugar

*3 Tbsp. unsalted butter

*3/4 cup Arborio rice

*1/2 cup Asti Spumante docg

*2 oz. Italian dark chocolate (can use milk or white chocolate as well); suggest using Perugina, Vanini or Venchi chocolate

*1/4 tsp. finely grated orange zest, plus strips of zest for garnish

*Pinch of salt

Directions:

1. In a saucepan, stir together the milk and sugar; heat over medium-low heat until hot, but not boiling. Keep warm

2. In a large heavy saucepan, melt butter over medium heat; let simmer until it begins to brown - about four minutes.

3. Carefully add the Asti Spumante docg and cook, stirring until the rice has absorbed the liquid - about three minutes.

4. Add 1/2 cup hot milk to the rice, increase the heat slightly and cook, stirring constantly, until rice absorbs the milk. Continue adding the milk, a little at a time. Be sure the rice has absorbed the liquid each time before adding more.

5. After the final milk addition, cook until the rice is soft, but sill holds its shape and is al dente.

6. Stir in the chocolate and zest until incorporated. If risotto is too thick, add additional warm milk until desired consistency is reached. Season to taste with salt.

7. Spoon onto plates, garnish with thin strips of orange zest and serve warm.

*Note: For variety, try hazelnuts, dried cranberries or cherries, instead of oranges.

Serves: 4

TRIVIA QUIZ:

Answers: 1.c; 2.c; 3.b; 4.b; 5.b

BONUS RECIPE:

Drunken Figs with Prosciutto & Chocolate

Courtesy of Francine Segan, www.DolceItalia.com

Serves 8:

*18 dried figs

*1 cup Asti Spumante docg*

*4 ounces thinly sliced prosciutto

*4 ounces Italian dark chocolate, such as Perugina, Vanini or Venchi

*Smoked coarse sea salt, optional

Bring the figs and wine to a simmer in a small saucepan, over low heat until the figs are soft, about 5 minutes. Allow to cool.

Cut a tiny opening into the bottom of the figs and fill with prosciutto.

Melt the chocolate in a double boiler or in the microwave.

Drizzle the figs into the chocolate and lightly sprinkle with salt, if using.

Buono Appetito!

Note: This designation protects the authenticity of the area of cultivation of the Moscato bianco grapes used to produce Asti, as well as the techniques of its preparation and the characteristics of the wine. In 1963, with the introduction of the Controlled Denomination of Origin (DOC) in Italy, the Consortium played a decisive role in attributing DOC status to Moscato d'Asti, Moscato d'Asti Spumante and Asti Spumante: the wine was subsequently admitted to the Controlled and Guaranteed Denomination of Origin, DOCG, established in 1994.