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You might already know that cappuccino after lunch is taboo in Italy. But that’s not going to stop us from flavoring a risotto with it! This very special recipe for cappuccino risotto was created by our very own Head Chef, Joëlle Nederlants, who tested the dish in our in-House Kitchen at La Cucina Italiana headquarters.
The contrast between sweet and savory ingredients is the key to success for this all-Italian primo piatto. If you like Joëlle’s gourmet idea, read on for the recipe to impress your guests! And if you’d still prefer to serve it according to tradition, save it for your next brunch!
Either way, it’s so good… buon appetito!
The Recipe: Risotto al Cappuccino
Serves 4
Ingredients:
1 3/4 cups carnaroli rice
2 cups milk
1 tsp kosher salt
2 cups water
1⁄2 cup parmigiano, grated
3 tbsp butter
1⁄2 cup sugar
1⁄2 cup coffee, plus 1 tbsp
Method:
Cook the sugar and 1⁄2 cup coffee together over low heat for 15 minutes to make a reduction. It should have a syrup-like consistency. Store in the refrigerator until ready to use.
Combine 1 cup milk with 2 cups water and 1 tsp salt. Warm up over low heat. Toast the rice in a pan (without butter or oil) for two minutes, stirring continuously. Then add 1 ladleful milk/water mixture and lower the heat. Keep stirring and once the rice starts to absorb the liquid, add some more liquid. Repeat, continuing to stir for about 15 minutes.
Taste the rice to make sure it’s cooked, then whip in the parmigiano and butter.
Add 1 tbsp coffee and mix to combine. Let sit for two minutes.
Whip 1 cup milk into a mousse using a frother. Plate the risotto and drizzle some of the coffee syrup on top.
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Article originally published on La Cucina Italiana print magazine #1
