Ingredients
- 280 g Carnaroli rice
- 4 teaspoons ground coffee
- 2 lt vegetable stock (celery – carrots – onion)
- 100 g Parmigiano Reggiano
- 80 g butter
Preparation of the recipe
1
Toast the Casa Rinaldi rice in a dry pan for a few minutes.
2
Then start cooking, gradually adding the hot vegetable stock.
3
Meanwhile, sauté the diced pancetta until crispy.
4
When the rice is cooked, add the butter and Parmesan cheese. Cover and let the risotto rest for 2 minutes.
5
Stir to cream the risotto, plate and finish with the crispy pancetta and a sprinkle of coffee.
