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Coffee and Parmesan risotto – recipe

Decanter headed out to a masterclass with the Costardi brothers, organised by Great Italian Chefs and Lavazza coffee, in London earlier this month and were shown how to make this delicious risotto recipe.

This unusual risotto recipe from the Costardi brothers, and shared with Decanter.com by Great Italian Chefs, combines a rich, creamy Parmesan risotto with a savoury, aromatic hit of coffee. A final dusting of coffee granules – and in this case Lavazza Kafa coffee – adds a slight bitterness which balances out the buttery rice and sticky, sweet beer reduction.

Coffee and Parmesan risotto

Chef: Costardi Brothers

Cooking time: 4 hours 30 minutes

Serves: 6

Course: Starter

Difficulty: Easy


350g of carnaroli risotto rice
1/2 carrot, chopped
1/2 onion, chopped
1/2 stick of celery, chopped
1 litre hot water
40g of butter
30g of grated Parmesan
Ground coffee (in this case, Lavazza Kafa Forest Coffee)
Sarawak black pepper

Parmesan cream
150g of Parmesan, grated
75g of cream

Beer reduction
750ml of lager beer


  1. Start by making a vegetable stock for the risotto. Place the chopped carrot, celery and onion in a large pan and cover with the hot water. Place over a low heat and leave to simmer gently for 4 hours
    •    1/2 carrot, chopped
    •    1/2 onion, chopped
    •    1/2 stick of celery, chopped
    •    1l hot water
  2. Meanwhile, prepare the beer reduction. Pour the beer into a large pan and place over a high heat. Allow to cook until thickened and reduced by half, then remove from the heat and set aside until ready to serve
    •    750ml of lager beer
  3. When the stock has about 30 minutes cooking time remaining, start the Parmesan cream. Pour the cream into a pan and stir in the Parmesan. Place over a very low heat and gently cook, stirring occasionally, for 30 minutes until thick and creamy
    •    75g of cream
    •    150g of Parmesan, grated
  4. Strain the stock and discard the vegetables, keeping both the stock and Parmesan cream warm while you start the risotto. Heat a large pan over a medium heat, add the rice and toast for 2–3 minutes, stirring constantly to ensure the rice doesn’t catch or burn
    •    350g of carnaroli risotto rice
  5. Season the rice with a little salt and gradually start adding in the hot vegetable stock, a little at a time, stirring continuously until the rice has cooked through and become creamy in texture – this should take 15–20 minutes
    •    salt
  6. Near the end of this cooking time, stir in half of the beer reduction (reserving the rest to serve) and mix well until fully combined. Add the warm Parmesan cream to the risotto mixture and stir well, then remove the rice from the heat
  7. Stir the butter and grated Parmesan into the risotto, allowing it to melt in the residual heat so the risotto becomes rich and glossy. Add a pinch of Sarawak pepper and check the seasoning, adjusting if required
    •    40g of butter
    •    30g of grated Parmesan
    •    Sarawak black pepper
  8. To serve, divide the risotto between serving bowls and swirl over the reserved beer reduction. Finish with a good sprinkle of the ground coffee and serve immediately
    •    Lavazza Kafa Forest Coffee, Lavazza Kafa coffee

Recipe courtesy of the Costardi Brothers. The Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.

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