Coffee risotto

This is a twist on the old rice pudding your mum may have made you back in the day. That old recipe is now quite grown up with a healthy dose of coffee and a spot of brandy. Don’t go serving it to the kids! Make sure you substitute the horrid instant coffee the recipe calls for with a shot of your favourite Sacred Grounds expresso. It will make all the difference!


  • 1 1/2 tablespoons instant coffee granules
  • 1 vanilla bean, split
  • 1/2 cup arborio rice
  • 2 cups (500ml) milk
  • 1/2 cup caster sugar
  • 30g unsalted butter
  • 250ml (1 cup) thick cream
  • 60ml (1/4 cup) brandy
  • Thin cream and biscotti, to serve


Place coffee in a saucepan with 1 cup water and vanilla bean, bring to the boil. Add rice then turn off heat and allow to soak for 5 minutes. Return rice to low heat, add the milk and cook very gently, stirring occasionally until rice is tender. Add sugar, butter, cream and brandy, and cook over low heat, stirring for a further 5 minutes. Remove vanilla bean. Drizzle with the cream and serve immediately with a biscotti.


Source: http://www.taste.com.au/recipes/coffee-risotto/13852db6-7c6a-48f8-bced-a30a8d03c4a6


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