'MO - February 2009 - (Page 25)

With trying economic times upon us, opting for a more affordable romantic dinner at home—with an amazing and easy-to-make dessert, may be a better and more intimate option than an expensive night out on the town. Chef Georges Mokbel’s Decadent Chocolate Risotto with Strawberries & Cream Ingredients Milk 1½ cup Water 1½ cup ½ cup Arborio rice 3½ tablespoons sugar ¼ teaspoon pure vanilla extract 2 ounces semisweet chocolate (70% cocoa) finely chopped 3 strawberries cut in half ½ cup whipped cream 1 tablespoon chocolate, grated using a box grater Method Bring milk and water to a simmer in a small pot on low heat. Add rice, cover with a lid half way. Stir occasionally with a wooden spoon (about 25–30 minutes) or until the liquid has evaporated and the rice is tender. Turn off the heat, stir in sugar and vanilla then add chocolate, allow the rice mixture to reach room temperature before plating. Layer risotto and whipped cream in champagne glasses or on a ﬂat plate. Garnish with 3 strawberry halves and sprinkle with additional grated chocolate. Makes 2 servings, plus a little more for after midnight! is no stranger to the distinct differences in the world of food from cooking as a young teenager with his family in his humble home in the Middle East to studying culinary arts in the finest schools across the seas. After rigorous training along side the “Master” Paul Bocuse of France as well as many other award winning chefs through out his journeys. This has afforded Georges many other highly regarded opportunities such as work with the Majestic Barriere Hotel, host of the Cannes Film Festival and Alain Ducasse at the Byblos Hotel in St Tropez. Georges has garnered impressive notoriety and distinction as a true artist in preparing and presenting dishes that are unparalleled in his field. Just ask the many celebrities and world elite’s that have praised his work. “I feel that I have exposed myself from the very basics of food as a form of daily survival and nutrition and transcended it to the ultimate form of luxury that leaves all the senses ravenous for more”. With an upcoming book and TV pilot in the works, “Everyday to Gourmet” Georges will present a collection of his favorite recipes accumulated from his many travels and experiences. More information on Chef Georges Mokbel can be found at www.georgesmokbel.com. Chef Georges Mokbel issue #2 | february 2009 http://www.georgesmokbel.com

Table of Contents Feed for the Digital Edition of 'MO - February 2009

'MO - February 2009 Contents Letter From The Editor Voices Pet Project Gay Softball League Seeks New Players Instant Activist: Two Opportunities to Make a Difference Bailey-Boushay’s Chefs’ Dinner Pulls in More Than $285,000 GLSEN Releases Report on LGBT Students of Color Gay City Health Project: Race Relations Form & Function: Partner Workout Power Couple: Senator Ed Murray and Michael Shiosaki Montréal The ’mo Interview: Joe DiPietro New on DVD: Tru Loved Coming to CD/DVD: The Annie Lennox Collection SceneOut: People@Places AIDS Awareness & Action Day 2009 Capitol Hill Guide

'MO - February 2009

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