The best thing about being an adult is that you can have dessert at any time of the day. Although this sweet risotto would traditionally be served after a meal, the coffee element makes it good enough to have for breakfast. At least that’s what we’re telling ourselves.
Ingredients:
- 1 ½ x tablespoons of instant coffee granules
- 1 vanilla pod, spilt
- 100 grams risotto rice
- 2 cups of milk
- 50 grams brown sugar
- 2 tablespoons of butter
- 1 cup of cream, plus extra for serving
- Espresso, for serving
- 25 grams white chocolate, finely grated, for serving
Instructions:
- Place the instant coffee in a nonstick pan with 1 cup of water and the vanilla pod. Bring to the boil.
- Add the rice, turn off the heat, and soak for 5 minutes.
- Return the rice to a low heat, add the milk, and cook very gently, stirring occasionally, until the rice is tender.
- Add the sugar, butter, and cream, and stir over low heat for a further 5 minutes. Remove the vanilla pod.
- Serve with extra cream, a shot of espresso, and finely grated white chocolate.
