Massimo Alajmo conjures up a risotto dish and incorporates culinary elements from his home region of Veneto in northern Italy.
Preparation time: 1 hour
| Ingredients (4 servings) | ||
|---|---|---|
| 50 | g | Pantelleria capers, rinsed and soaked in water |
| 10 | g | white onions, peeled |
| 12 | ml | Extra virgin olive oil |
| 320 | g | Risotto rice - Vialone Nano |
| 50 | ml | White wine |
| 8 | Espresso beans, whole | |
| 500 | ml | Chicken stock, hot |
| 60 | g | Butter |
| 100 | g | Parmigiano Reggiano, grated |
| 4 | g | Grated espresso beans from Haiti |
| Salt | ||
| Sugar | ||
| 1 | Caffè ristretto extra short | |
Tip:
The Falstaff wine recommendation
Masi Winery
Lugana Beldosso 2020
Deep golden yellow. Attractive notes of passion fruit and citrus fruits with a hint of vanilla on the nose. Intense and full-bodied on the palate, lively acidity, attractive almond-like finish.
masi.it
Recipe from the Falstaff cookbook "The best recipes in Italy".
