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Coffee-Infused Risotto

We’ve made Flank Steak with Coffee Peppercorn Marinade. We’ve made Coffee BBQ Sauce. How about a side dish of Coffee-Infused Risotto? You can even use this basic recipe the next time you are in the mood for chicken fried rice. Coffee gives it a new, intensely tasty dimension. The following recipe makes enough risotto to serve alongside any meat or fish for two people (coffee, like wine, is the elixir of the tête-à-tête) with enough leftover to concoct another meal.
 
Ingredients ~
 
2 tablespoons olive oil
2 cups beef stock
1 shallot, chopped finely
1/2 cup mushrooms of choice, sliced
1 cup Arborio rice
1/2 tbsp Brown & Jenkins Dark Roast coffee of choice, finely ground
Water, as needed
Sour cream to taste
Salt and pepper to taste
 
Method ~
 
In a small pan, bring beef stock to a boil over high heat. Meanwhile, soften shallots in olive oil in a large skillet, over medium heat. Add mushroom to skillet. Cook 2 minutes more. Add coffee and rice and stir well. Add beef stock. Bring to a boil. Reduce heat, Cook in 5 minutes increments, stirring and checking until rice feels al dente. Depending on the rice, you may need to add a bit of water as needed until cooked. Reduce heat to low. Add salt and pepper to taste. Mix well. Serve hot, topped with sour cream, alongside meat of choice. Garnish with a touch of green.
 
Other Serving Suggestions: Cold over salad, with chopped nuts or reheat for breakfast and serve topped with sunny-side-up egg.



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