Coffee, Beer and Rice: Try the Risotto Dish Stanley Tucci Called ‘a Revelation’

1. First, start preparing the beer reduction. Put the beer in a large saucepan over high heat. Bring to a boil, then reduce to a simmer and let the beer reduce until the consistency is like a soft caramel, about 45 minutes. As the beer reduces, the alcohol evaporates, and the remaining liquid has a concentration of flavor in which spicy notes are enhanced. Remove from heat and let cool (this is best done the day before; once cooled, refrigerate overnight in an airtight container).

2. Prepare the cream of Grana Padano. Using a cheese grater or microplane, grate 3.5 ounces (100 grams) Grana Padano. Heat the cream in a saucepan over medium heat to 158 degrees Fahrenheit (70 degrees Celsius) and add the Grana Padano. Whip the cream with a whisk until it’s a smooth mixture, maintaining temperature at 100 F (40 C). At higher temperatures, there is a risk of not obtaining a homogeneous cream. If the cream is not smooth, pass it through a sieve and simmer at 100 F (40 C).

3. Proceed with the preparation of the risotto. In a risotto pot, toast the rice dry over medium heat, shaking the pot and stirring the rice until it sings, 2 to 3 minutes. Don’t let the rice burn. Add a pinch of salt and a grating of pepper. Continue cooking at high heat and add the vegetable broth a little at a time, stirring continuously after each addition and allowing the rice to absorb it. Cook, constantly stirring, until the rice is al dente with a slight bite in the center of the grain, 15 to 20 minutes. The risotto should look creamy in texture. Check the taste and remove from heat. Add the cold butter and remaining ½ ounce (15 grams) Grana Padano to the pot and shake, using a wavelike motion (see video), to incorporate in the rice.

4. If you are serving in cans: Put a sprinkling of the coffee grounds and a few drops of beer reduction on the bottom of the can. With the help of a jam funnel, add the rice, the Grana Padano cream, the coffee grounds and beer reduction.

5. If you are using plates: Spread the risotto on each plate, add the Grana Padano cream, sprinkle with coffee grounds and finish with the beer reduction.