Coffee Seafood Risotto

By • February 9, 2016 0 Comments

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Author Notes: The bitterness of the coffee complements the sweetness of the prawn and crab in the risotto pretty wellDerrick Kwa


Serves 3-4

  • 1 cup Arborio or Carnaroli rice
  • 3 to 3.5 cups Seafood stock
  • 1/2 cup White wine
  • 1/2 cup Your favorite coffee, brewed
  • 1 shot Scotch Whiskey (I use Laphroaig)
  • 1 Small onion, diced
  • 1 Lemon, zested
  • 1 Tomato, diced (optionally peeled)
  • 1 can or tub of Lump crab meat
  • 16 Medium-sized Prawns, deshelled and deveined
  • 1 handful Fresh italian parsley, chopped
  • Maple caviar pearls, to garnish (optional)
  • Salt and pepper, to taste
  • 1 dash Nutmeg
  • 4 tablespoons unsalted butter
  • 2 tablespoons Olive oil
  • 1/4 teaspoon Baking soda
  1. Sprinkle baking soda and about 1 teaspoon of salt over the prawns, and toss to coat. Cover, and set aside to rest for at least 15 minutes.
  2. Melt 1 tablespoon butter with 1 tablespoon olive oil in a pan until simmering. Add prawns and cook about 1-2 minutes per side, until just pink. Set aside, and cover with aluminum foil to keep warm
  3. Keep seafood stock warm over a low heat
  4. Heat remaining olive oil in pan over medium-high heat, and add diced onions. Cook until soft (about 2-3 minutes)
  5. Add rice and stir until every grain is covered with fat. Add more olive oil if needed. Cook for about 2-3 minutes.
  6. Add white wine and scotch, and stir to dissolve.
  7. When wine and scotch is almost fully absorbed, add one ladle of stock. Cook rice at a medium simmer, stirring constantly, until most of the liquid is absorbed.
  8. Continue adding stock and stirring, allowing each ladle-ful of stock to be absorbed before adding the next.
  9. When rice is almost cooked through (about 12-15 minutes), add coffee, and stir to absorb.
  10. Stir in tomato, crab meat, parsley, lemon zest and remaining butter. Add nutmeg, and season with salt and pepper to taste. Stir to combine.
  11. Serve risotto, topped with prawns and a small teaspoon of maple caviar, if using.

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