risotto and roasted pineapple with chocolate sauce, mango chutney, passion 
With a good couple of weeks of delay I finally gets to write the recipe, I would say that it was to make you drool and not to admit that I do everything and do nothing and ends that I'm serious fluff . But that's not a revelation to those who know me ...
On this recipe I was testing for the first Once I wanted to involve the acidic side and sweet pineapple and passion fruit and cons balance with the sweetness of chocolate.
A recipe that requires little knowledge except cooking the risotto. I chose a pineapple victoria sweeter and sweeter but also more expensive since matured in the country of origin and transported by air. Unlike many pineapples are picked still green and ripened in the ship's hold. But this is only a matter of taste and sustainable dévellopement (pineapples to travel by plane and why not first class either). Anyway choose the one that you prefer or the one that sticks closest to your ethics.
Recipe
8 people
1 pineapple 160 g arborio rice 100g butter
1.5l syrup ( water and 300g of sugar)
20 cl creme
100 g dark chocolate cover
Cut and fry the pineapple slices in 50 g butter 2 minutes on each face.Vous can also burn with a little rum.
Risotto Chocolate
I did a copy paste as for a savory risotto. Saute rice in butter remaining. pour a ladle of syrup and simmer until liquid has evaporated, stirring constantly.
Repeat until no more syrup. When the syrup is completely absorbed, remove from heat, add cream and chocolate and crack.
By Deco rhodoid here in chocolate, currant and mint feuillede.
Note risotto should use flowing n'essyer not circle or shape it, add more syrup or cream to make it softer.
