Risotto with Caciocavallo cheese, apricots, coffee and celery powder


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Place a wide-bottomed pan over a medium heat and add the rice, allowing the grains to toast lightly in the heat
  • 160g of carnaroli risotto rice
Using a ladle, add hot water to the pan a little at a time, allowing any liquid to be absorbed before adding more. Cook the rice for 10–12 minutes, adding just enough water to create a creamy consistency with al dente rice grains
  • hot water
Add the diced apricots to the pan, mix well and remove from the heat. Whisk in the butter and the Caciocavallo, allowing to melt in the residual heat until creamy and smooth, then add a little lemon juice to taste
To serve, sprinkle a light layer of coffee powder across the base of 4 bowls. Divide the risotto between the bowls, sprinkling over a line of celery powder to serve
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