Coffee Risotto

Ingredients (for 4 people):

• 320 g of Carnaroli rice
• 1 cup of espresso coffee
• 1 shallot
• 1 litre of hot vegetable broth
• 50 g of butter
• 50 g of grated Parmigiano Reggiano
• 1 glass of dry white wine
• Extra virgin olive oil to taste
• Salt and pepper to taste

Procedure:

1. Preparation of the soffritto: In a large pan, heat a drizzle of oil and fry the finely chopped shallot until transparent.

2. Toasting the rice: Add the rice and toast it for a couple of minutes, stirring constantly. Add the white wine and let the alcohol evaporate.

3. Cooking the risotto: Start adding the hot vegetable stock a ladle at a time, stirring often and adding more stock as it is absorbed.

4. Adding the coffee: Halfway through cooking, pour the espresso into the risotto and mix well. Continue cooking the rice, adding broth until it is cooked through (about 18-20 minutes).

5. Mantecatura: When the risotto is cooked to perfection, turn off the heat and add the butter and Parmesan. Stir vigorously to mantecatura.

6. Adjust the flavor: Adjust the salt and pepper to taste. Let it rest for a minute before serving.

Service:

Plate the coffee risotto and, if you like, garnish with a dusting of bitter cocoa or some coffee beans to decorate. This dish has a delicate and particular flavor, which balances the creaminess of the risotto with the aromatic notes of the coffee. Perfect for surprising guests!