If you have a problem, I’ll fix it for you right away.
The protagonist of today’s recipe is him: Caffè Manuel Velluto ground. A blend created for those like me who are crazy about good coffee, perfect to taste calmly and carefully to appreciate all its complexity and strength.
Intrigued from the first sip by its intense bitter cocoa flavor and velvety consistency, I couldn’t help but try it in my favorite first course: risotto!
Searching the web for the best pairings, I found a particular preparation that immediately struck me by @ristoranteberton who pointed out how perfectly rice starch marries coffee, creating an unusual and surprising combination.
And voilà, here is a risotto with a vertical structure, so that with each forkful the taste buds will savor the different preparations in sequence: at the base, the caper cream and reduction of coffee.
In the center, the creamed risotto. To complete dried capers, caper powder and coffee powder. Finally, on the side of the plate, brush the coffee reduction.
Very simple ingredients, which give their best in a cooking like that of risotto!
The result?
An unusual recipe with a delicate and at the same time aromatic taste, which will surprise your guests with elegance, deliciousness and refinement!
I have already tried it with an encore, who wants to come for lunch today?
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Ingredients for 4 people
For the risotto
320 g of Carnaroli rice,
1 shallot,
2 liters of vegetable broth,
extra virgin olive oil to taste,
50 g of butter
50 g of parmesan cheese
grated zest of 1 lime
white wine.
For the caper cream
200 g of desalted capers
50 g of extra virgin olive oil
Caper powder
400 g of completely desalted capers
For the reduction of Manuel coffee
40 g of coffee
Method
let’s prepare the caper powder: Rinse the capers very well under running water, dry them well with kitchen paper and spread them out on a flat plate. Cook in the microwave (a couple of 800w cycles for 3 minutes will be enough) and pass them through the mincer.
Now prepare the caper cream: Blend the capers with the oil in a kitchen mixer until you obtain a smooth cream. Prepare the risotto: Finely chop the shallot, brown it in a saucepan with a drizzle of extra virgin olive oil.
Add the rice and toast it for a few minutes, then add the white wine. Cook the rice gradually adding the vegetable stock and finally stir in the butter, parmesan cheese and lemon zest.
Prepare the Manuel coffee reduction: Reduce the coffee over low heat until you obtain a thick glaze. Plating: Brush the Manuel coffee reduction on the edges of the plate.
Add the caper cream to the base of the plate and place the stirred risotto on top, finish the risotto with the dried capers, the dehydrated caper powder and the Manuel coffee powder.
And voilà, enjoy your meal!
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La ricetta la trovi anche sul blog @bozza.di.colore⠀
Ultime Ricette- “I primi”
