Coffee Risotto

I never realized that risotto could be used to make a dessert. I have only ever used it and seen recipes for savory versions. But when I saw a little blurb about a restaurant making a coffee risotto, I knew I needed to track down a recipe to try it out. It took awhile to find a recipe and it took some modifications to the recipe, but what I ended up with was the most amazing risotto.

Holy moly was this coffee risotto so delicious and creamy. It was well worth the time it took to make the risotto, and I savored every bite of it. I can't wait to make it again!

Coffee Risotto

Ingredients:

• 1 1/2 tablespoons espresso powder
• 1 cup water
• 1 teaspoons vanilla extract
• 1/2 cup arborio rice
• 2 cups half and half
• 1/2 cup granulated sugar
• 2 tablespoon unsalted butter
• 1 cup heavy cream

Directions:

1. In a medium saucepan add the espresso powder and the water, stirring to mix. Bring the mixture to a boil. Add in the rice, turn off the heat and allow the mixture to soak for 5 minutes.
2. Turn the heat to low and add in the milk. Cook over low heat stirring often until the rice is tender and most of the liquid is gone, about 45-60 minutes.
3. Add in the sugar, butter, vanilla and heavy cream. Continue to cook over low heat until most of the liquid is gone, about 5-10 minutes. Cool slightly before serving. Mixture will thicken more upon cooling.

Enjoy!!!

Notes:
This risotto tastes good warm or cold, straight out of the refrigerator.

Nutrition Facts
Serves: 4
Amount Per Serving
Calories 578
Total Fat		39.5g
Saturated Fat		25.5g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		1.4g
Trans Fat		0g
Cholesterol		135g
Sodium		80.1g
Potassium		1.6g
Total Carbohydrates		46.6g
Dietary Fiber		0g
Sugars		28.1g
Protein		5.5g
Vitamin A 28% Vitamin C 0%
Calcium 16.01% Iron 0.01%
*Nutritional information will vary depending on the brands you use.

*Adapted from Delicious.