Risotto is traditionally a main course, but why not serve it as dessert with coffee and cream, mixed together, not separately. It is a really nice combination and very quickly to prepare. You only have to stir it frequently to avoid sticking to the pan. You can eat it warm or cold, like an ice coffee and cream risotto.
I don’t know whether I mentioned this before, I like to make desserts, but I am not such a dessert eater myself. This coffee and cream risotto is an example of taking a very basic recipe and making a few changes. Adding a few different ingredients and you’ll have a totally different dish.
This risotto dessert is very similar to a rice pudding; the difference is the type of rice. Most rice puddings are made with regular white rice and often with cinnamon and raisins, and depending on your recipe, lots of sweetness added to it.
What I like about this recipe is that it does not need a lot of sweetness to taste amazing. Just 1 tablespoon of sugar and the flavor of a vanilla bean is enough.
A nice caramel color, that doesn’t come from the sugar, but from the coffee. And if you want to be a little richer, poor some cream over it, just before you serve it.
If you want even more richness, add a little bit of butter or some cognac.
When serving this recipe cold, I would suggest to add a little bit more milk or cream or both, to keep it from becoming a sticky cold pudding.
Coffee and Cream Risotto
- 1.5 cups milk
- 1 tablespoon espresso coffee powder instant
- 1 vanilla bean split open
- 1/2 cup carnaroli rice
- 1/4 cup cream
- 1 tablespoon sugar
- 2 tablespoons cream
- Pour milk in a sauce pan, together with instant coffee and vanilla bean, split open.
- Bring to a boil and add rice.
- Cook until rice is soft, approx. 10-15 minutes. Stir frequently.
- Add cream and sugar and stir again until cream is absorbed. Remove vanilla bean.
- Divide rice over 2 bowls and poor 1 tablespoon of cream on top of each bowl and serve warm.