Risotto with Capers and Espresso

Name: Risotto with Capers and Espresso
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 8 espresso beans; 59 milliliters dry white wine; 59 milliliters brewed espresso; 1 Tbsp ground espresso powder, for garnish (optional); 1 liters chicken stock or low-sodium broth; 2 Tbsps extra-virgin olive oil; 1 small onion, minced; 59 milliliters freshly grated Parmigiano-Reggiano cheese; 6 servings Salt and freshly ground pepper; 2 Tbsps salt-packed Pantelleria capers; 355 milliliters short-grain rice, such as Vialone Nano or arborio; 2 Tbsps unsalted butter

Risotto with Capers and Espresso might be just the side dish you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 337 calories, 10g of protein, and 12g of fat per serving. This recipe serves 6. If you have ground espresso powder, parmigiano-reggiano cheese, espresso, and a few other ingredients on hand, you can make it. It is a reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Put the capers in a small bowl and cover with 2 inches of water.

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Capers

Water

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Bowl

Let soak for 1 hour.

Drain and coarsely chop the capers.

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Capers

Meanwhile, in a small saucepan, boil the brewed espresso over high heat until reduced to 2 tablespoons, about 5 minutes.

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Brewed Espresso

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Sauce Pan

In a medium saucepan, bring the stock to a simmer; cover and keep warm over low heat. In a large saucepan, heat the olive oil.

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Olive Oil

Stock

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Sauce Pan

Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes.

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Onion

Add the rice and cook, stirring, until just translucent, about 2 minutes.

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Rice

Add the wine and simmer for 2 minutes.

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Wine

Add the espresso beans and 1 cup of the hot stock and cook over moderate heat, stirring constantly, until absorbed. Repeat the process using a total of 5 cups stock and stirring until the rice is al dente and bound in a creamy sauce, about 20 minutes total.

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Espresso Beans

Sauce

Stock

Rice

Remove the risotto from the heat and discard the espresso beans. Stir in the butter and cheese; then stir in the remaining 1/4 cup of stock. Season the risotto with salt and pepper and spoon onto plates. Scatter the chopped capers over the risotto and the reduced espresso around it.

Ingredients you will need

Salt And Pepper