Time: 25 minutes

Espresso Risotto


-3 cups of vegetable stock

- 2 cups of La Pila Carnaroli Rice

- 1 tablespoon butter

- 1/2 cup white wine

- Illy Ground Espresso

- Olitalia extra virgin olive oil

- 50g mascarpone


  1. Put a knob of butter and splash of olive oil in a pan. When hot, lightly fry rice.

  2. Add white wine, cooking on a high heat until the wine evaporates.

  3. Add enough stock to cover the surface of the rice and allow it to be absorbed, continuing to stir from time to time. Gradually add the rest of the stock.

  4. When the rice is half cooked, pour in the coffee and mix. Continue to cook.

  5. When the rice is cooked, turn off the heat, add a pinch of salt and stir.

  6. Blend in a knob of butter and the mascarpone.

  7. Sprinkle ground coffee over the rice and serve. 

Papille Products in this Recipe

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