Method

1

In a heavy-bottomed saucepan gently cook onions in 25g of butter and olive oil until golden. Add the rice and ‘toast’/cook for a few mins. Then add wine and allow it to evaporate.

2

Add a ladle of boiling stock. As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-18 minutes).

3

Half way the cooking process, add coffee. When ready, remove the risotto from heat, then add in olives, sultanas, butter and parmesan, stir well to mix. Allow to rest for 1-2 minutes before serving. Serve onto a plate with Stracciatella cheese on top of the rice, lime zest and a pinch of coffee.

Prep Time10 minsCook Time18 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 300 g carnaroli risotto rice
 1 tsp Di Lorenzo Coffee, powdered + a pinch to garnish
  onion, finely chopped
 ½ cup of sultanas
 80 g unsalted butter
 ½ glass dry white wine
 100 g black olives roughly chopped and semi-dried in the oven at 100c for 2hr
 1.20 l vegetable stock
 250 g Vannella Cheese Stracciatella
 60 g Parmigiano Reggiano, grated
 1 lime, zest only
 30 ml Chef Luca Ciano Extra Virgin Olive Oil
 Salt & pepper

Ingredients

 300 g carnaroli risotto rice
 1 tsp Di Lorenzo Coffee, powdered + a pinch to garnish
  onion, finely chopped
 ½ cup of sultanas
 80 g unsalted butter
 ½ glass dry white wine
 100 g black olives roughly chopped and semi-dried in the oven at 100c for 2hr
 1.20 l vegetable stock
 250 g Vannella Cheese Stracciatella
 60 g Parmigiano Reggiano, grated
 1 lime, zest only
 30 ml Chef Luca Ciano Extra Virgin Olive Oil
 Salt & pepper

Directions

1

In a heavy-bottomed saucepan gently cook onions in 25g of butter and olive oil until golden. Add the rice and ‘toast’/cook for a few mins. Then add wine and allow it to evaporate.

2

Add a ladle of boiling stock. As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-18 minutes).

3

Half way the cooking process, add coffee. When ready, remove the risotto from heat, then add in olives, sultanas, butter and parmesan, stir well to mix. Allow to rest for 1-2 minutes before serving. Serve onto a plate with Stracciatella cheese on top of the rice, lime zest and a pinch of coffee.

Carnaroli Risotto with Coffee & Stracciatella Cheese