Risotto with coffee and Taleggio cheese with Caffè Negro blends
How do you enjoy your coffee? Just in a cup? We'll let you in on a secret: coffee is also an excellent ingredient for savory recipes. With the onset of autumn, we're offering a delicious coffee risotto with Taleggio cheese. A contrast that will amaze you: the creaminess of the cheese pairs perfectly with the bitterness of the coffee. Here's how to make it.
Ingredients for 4 people
- 350 g of Carnaroli rice
- 1 shallot
- two knobs of butter
- 1 liter of ready-made vegetable broth
- 3 cups of coffee (BUY IT HERE)
- 150 g of Taleggio cheese
- a pinch of parmesan cheese
- qb of coffee powder
Procedure
1. Peel and finely chop the shallot and sauté it in a knob of butter. Add the rice and toast it. Pour in a ladle of hot broth, making sure to raise the heat for a couple of minutes and then lower it until the broth is completely absorbed, then repeat the process.
2. Continue cooking the rice for 10-12 minutes, then pour in the coffee and stir until absorbed. Turn off the heat and add a knob of butter and the diced Taleggio cheese. Stir in a little Parmesan cheese and stir off the heat.
3. Plate and garnish with a teaspoon of ground coffee, previously blended to reduce its graininess. Serve hot.
With coffee from Torrefazione Caffè Negro, the result is guaranteed!