Mushroom risotto and Puro Etiopia: a surprising idea for two
Valentine's Day is coming! Impressing your partner doesn't require any special effects—there's a surefire way to make those who make us feel good happy: food. To take care of every detail of your Valentine's Day, the icing on the cake is a steaming hot dish, ready to serve, with an unexpected twist on the usual home-cooked dinners. This mushroom risotto with coffee is a bold yet refined choice, perfect for those who love to experiment with traditional recipes.
Our version includes Caffé Milani's Puro Etiopia espresso, with aromatic notes of black pepper and rum, adding depth and character to a great Italian classic.
Ingredients for 2 people:
- 160 g of Carnaroli rice
- 30 g of mixed dried mushrooms
- 1 shallot
- ½ glass of dry white wine
- 1 cup of Puro Etiopia by Caffé Milani (espresso)
- 700 ml of vegetable broth
- 1 tablespoon butter
- Parmigiano Reggiano to taste
- Truffle EVO oil to taste
- Salt and black pepper to taste
Soak the dried mushrooms in warm water for about 20 minutes. Once rehydrated, drain, roughly chop, and reserve the filtered water. In a saucepan, sauté the finely chopped shallot with a drizzle of oil, add the mushrooms, and cook until fragrant. Add the rice and toast for a few minutes, then deglaze with the white wine.
Begin adding the hot broth a little at a time, alternating with a few spoonfuls of the mushroom water. Halfway through cooking, add the Caffé Milani Puro Etiopia espresso, which will enrich the dish with a sophisticated and sensual aromatic touch. Continue cooking until completely absorbed and creamy, adding butter and Parmesan cheese.
Serve the risotto piping hot, garnished with a few drops of truffle oil and a generous grinding of black pepper.
Want to try this recipe? Discover Caffé Milani's Puro Etiopia and get inspired by new flavor combinations.
