Gorgonzola, Walnut and Coffee Risotto

Method

1. In a saucepan, toast the Carnaroli rice with a pinch of salt over medium heat until it becomes hot and fragrant, like popcorn.
2. Add a splash of white wine and let the alcohol evaporate completely.
3. Pour in hot water or vegetable broth and cook for 14–15 minutes until the rice is al dente.
4. Meanwhile, roughly chop the walnuts and toast them in a dry pan until golden and fragrant.
5. Remove the risotto from the heat and add the butter, Gorgonzola dolce, and coffee powder; stir vigorously to achieve a creamy consistency.
6. Adjust the seasoning if needed.
7. Serve the risotto topped with the toasted walnuts and a few whole coffee beans for garnish.