The legendary Italian designer lived his life with an irreverence for rigid rules. Like his iconic designs, this recipe is anything but ordinary.
The late Gaetano Pesce did not play by the rules with his innovative and playful designs. It should come as no surprise that the pioneering Italian architect and designer’s risotto recipe comes with an unusual twist: coffee.“I created a recipe for risotto and instead of using consummé, vegetable or meat consommé as is usual, I use coffee, very very concentrated,” he told Family Style last March. “Having this breakfast, you wake up ready to use the day for something new,” he added.
Ingredients
- 1 1/2 tbsp instant coffee granules
- 1 vanilla bean, split
- 1/2 cup brown rice
- 2 cups (500ml) milk
- 1/2 cup caster sugar
- 30g unsalted butter
- 250ml (1 cup) thick cream
- 60ml (1/4 cup) brandy
- Thin cream, to serve
- Biscotti, to serve
Instructions
- Place coffee in a saucepan with 1 cup water and vanilla bean, bring to the boil.
- Add rice then turn off heat and allow to soak for 5 minutes.
- Return rice to low heat, add the milk and cook very gently, stirring occasionally until rice is tender.
- Add sugar, butter, and cream and cook over low heat, stirring for a further 5 minutes.
- Remove vanilla bean.
- Drizzle with the cream and serve immediately with a biscotti.