Serves 4


1.2L hot chicken broth

320g vialone nano rice

100g grated Parmigiano

60g butter

50g Pantelleria capers, soaked, drained and chopped

50g dry white wine

12g extra virgin olive oil

10g white onion, minced

4g ground espresso coffee

8 espresso beans

Pinch of salt

Hint of caster sugar

1 “ristretto” cup of espresso coffee, reduced by half



Sweat onion in extra virgin, toast rice with onion, add wine and evaporate. Add salt and coffee beans and proceed to add simmering hen broth, a ladleful at a time. When rice is cooked, adjust salt, eliminate coffee beans and energetically stir in butter and Parmigiano, then emulsify with a little broth.

Sprinkle a at plate with ground espresso, ladle risotto onto the plate, spread it, then sprinkle with chopped capers. Draw a line of reduced espresso on the edge of the plate.