White risotto with Haitian coffee powder and Pantelleria capers
For a more sophisticated version of heartfelt Italian cuisine, try this risotto recipe from Massimiliano Alajmo...Yum!
Ingredients
- 1.2L hot chicken broth
- 320g vialone nano rice
- 100g grated Parmigiano
- 60g butter
- 50g Pantelleria capers, soaked, drained and chopped
- 50g dry white wine
- 12g extra virgin olive oil
- 10g white onion, minced
- 4g ground espresso coffee
- 8 espresso beans
- Pinch of salt
- Hint of caster sugar
- 1 “ristretto” cup of espresso coffee, reduced by half
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