Coffee Risotto
I first heard about Coffee Risotto when looking at the search keywords that people had used to find my blog. I get a lot of search hits for coffee recipes (usually coffee flavoured muffins or coffee macaron recipes) but occasionally I get something more interesting – something that sparks off a new idea.
Coffee Risotto is one huge example, it sparked off 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.
Coffee Risotto
By Coffee Muffins inspired by this Coffee Risotto recipe.
This is a subtle coffee risotto infused with flavour from decaf coffee beans.
Total time: 30 minutes
Yield: 4 small servings
- 2 tablespoons of decaf coffee beans, I used decaf to not give me a head buzz, but feel free to use normal coffee beans or 1 1/2 tsp of instant coffee instead.
- 1 cup of water.
- 3/4 cup of pudding rice or you could just use arborio rice instead.
- 1 teaspoon of vanilla essence.
- 1 1/2 cups of whole milk, could use semi skimmed, the original recipe uses single cream.
- 3 tablespoons of caster sugar, I only used 2 and it could have done with a bit more.
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.
Related posts:
on Twitter
Looking for a recipe for coffee muffins?
April 21st, 2010 at 9:27 am
I’m not a huge fan of risotto but since I LOVE coffee, I might be prompted to try this
Thanks for sharing the recipe.
April 21st, 2010 at 4:29 pm
Wow… I know Ihave to try this if I want to know the taste… I love both coffee and risotto… it sound weird but something new.. thanks for sharing…
April 21st, 2010 at 11:30 pm
@Denise it is quite different to a risotto because the added creaminess, and well the sugar doesn’t hurt either!
@Chef Nash, you’re welcome – it’s strange but good strange
April 22nd, 2010 at 6:39 am
I’ve been in a real risotto mood lately this looks like a keeper!
April 24th, 2010 at 12:40 am
Hi Lauren,
Please stop by my blog and you can download the award and see how you can pass it on to your favorite bloggers.
This looks so good ! I’m also dropping by to let you know that I would like to give you the Happy 101 award
Hope you have a great weekend!
April 26th, 2010 at 2:57 pm
Risotto with coffee? I bet all coffee lovers would love this….including me
February 15th, 2012 at 9:56 am
Won’t just starting off the risotto without blasting it (without sauteing it in oil) first leave it a bit mushy? Not the al dante crunch? I am just curious
February 18th, 2012 at 11:36 am
Yes this will taste a bit different from the standard risotto – it is meant to be a bit softer.