Coffee Risotto is inspired by the idea of a sweet risotto, which of course made me realise how obvious a sweet risotto is. It’s just a more sophisticated name for the old school dinners favourite – rice pudding.
2 tablespoons of coffee beans or 1 1/2 tsp of instant coffee
1 cup of water.
3/4 cup of pudding rice or arborio rice
1 teaspoon of vanilla essence.
1 1/2 cups of whole milk or cream
3 tablespoons of caster sugar
Add the water and coffee beans (or instant coffee) to a pan under a medium heat until it reaches boiling point. Remove the pan from the heat and add in the rice. Leave to soak for 5 minutes.
Now add in milk and vanilla essence, cook over a low heat until the rice is tender, this took me about 20 minutes.
To serve remove the beans from the rice (this is fiddly and I haven’t found a particularly good way to do it yet) then stir in the sugar.
Add the rice to bowls (or in my case coffee glasses), top with shavings of chocolate and some of the left over coffee beans as a garnish.
This recipe had a wonderful delicate coffee flavour, when made using the coffee beans. If you love a strong coffee taste you could add more than 2 tablespoons, or you could also try grinding the beans first and then draining before adding the rice.
Photo & recipe courtesy of: http://www.coffeemuffins.com/coffee-risotto/2250/