RISOTTO AL CAFFÈ WITH COVIM COFFEE
Coffee lovers simply must try enjoying their favourite beverage in this splendid risotto!
“Risotto al caffè” is easy to make and delicious to eat, a truly unique culinary creation.
Ingredients (for 4):
320 grams rice – we recommend Carnaroli or Vialone Nano rice
1 cup Covim espresso coffee
3 tbsp extra virgin olive oil
Ingredients for making vegetable broth (carrots, celery, onions)
Parmigiano Reggiano cheese
Make the vegetable broth with the carrots, celery and onion. You may also add radicchio, if you like.
Mince the shallot and sauté it in a frying pan with three tbsp olive oil.
Make Covim espresso coffee using your favourite blend, and keep an espresso cupful for your risotto.
Toast the rice in the frying pan for about 3 minutes.
Add the coffee, and wait for it to evaporate.
Add the vegetable broth, one ladle at a time, as the rice cooks.
When the risotto is ready, add Parmigiano Reggiano and blend until creamy.
Serve risotto in four dishes decorated with coffee (beans or powder).