Instructions

Risotto: In a pan, boil the water and add the vegetable bouillon cube. Finely chop onions and set aside. In a high-sided frying pan, heat the olive oil (medium heat), then add the onion. Sauté onions until translucent, stirring frequently with a wooden spoon to make sure they don't stick. Add the rice. Stir frequently until the rice becomes translucent, too. Then pour the bouillon into the high-sided frying pan. Set aside a small amount of the bouillon. For 18 minutes, stir the rice in the bouillon. Set the rice aside in a mixing bowl.

Tartines of Ceps (Porcini Mushroom) and Thick Cocoa Sauce: In a frying pan, place 10g of butter over medium heat and brown the ceps. Set aside in a mixing bowl. Take the vegetable bouillon made for the risotto and deglaze the pan the ceps were cooked in, reduce. Add 1 big knob of butter, then using a whisk, beat the mixture to thicken the sauce slightly. Once it's thick, take the squares of 100% dark chocolate and fold them into the sauce. Let stand. Preheat the oven to 140°C In the meantime, take the risotto, put it into a frying pan on low heat. Add a knob of butter and the parmesan so as to thicken and reheat the rice. Cut four nice sized slices of bread. On each one, spread a knob of unsalted butter and bake them in the oven for a few minutes until golden. Presentation: Dress a plate with the risotto over the sauce. Top off with still-warm tartines of ceps (porcini mushrooms).