Coffee Risotto

Coffee Risotto



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  • 60 ml Monoarabica Guatemala coffee
  • Butter
  • Oil
  • Vegetable stock
  • 1 cappuccino cup of rice
  • 1 glass of white wine
  • 50g mascarpone


The notes of chocolate, citrus fruits and caramel in the Guatemalan coffee create a harmonious contrast to the acidity of the white wine and accompany the creamy richness of this risotto, blended with mascarpone. Coffee takes on a leading role here in a classic Italian first course.

  1. Put a knob of butter and splash of oil in a pan. When hot, lightly fry the rice.
  2. Add a dash of white wine, cooking on a high heat until the wine evaporates.
  3. Add enough stock to cover the surface of the rice and allow it to be absorbed, continuing to stir from time to time. Gradually add the rest of the stock.
  4. When the rice is half cooked, pour in the coffee and mix it in. Continue to cook.
  5. When the rice is cooked, turn off the heat, add a pinch of salt and stir.
  6. Blend in a knob of butter and the mascarpone.
  7. Warm the serving plate.
  8. Sprinkle a little ground coffee over the rice and pour a few drops of coffee over it before serving.

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