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