For ➍200 g samphire
olive oil
2 tbs shallot, chopped
1 clove garlic
150 g risotto rice
1.5 cl white wine
50 cl stock
30 g Parmigiano cheese, grated
5 cl olive oil
1 tbs salted butter
5 cl cream
50 g capers
1 lime
20 g of finely ground coffee
Sauté the shallot and chopped garlic in oil. Add the rice and stew for a few m. Add the white wine.
When the wine has evaporated, pour half of the broth to the rice. Let the broth evaporate. Repeat and until the rice is almost cooked.
Add the grated cheese, olive oil, butter and cream. Cover and stir after 10 m into a creamy risotto.
Mix the raw samphire (keep a few tips separately) and capers into the risotto.
Sprinkle with some lime juice.
Sprinkle the samphire tops with olive oil. Add to the risotto. Sprinkle with the coffee.
When the wine has evaporated, pour half of the broth to the rice. Let the broth evaporate. Repeat and until the rice is almost cooked.
Add the grated cheese, olive oil, butter and cream. Cover and stir after 10 m into a creamy risotto.
Mix the raw samphire (keep a few tips separately) and capers into the risotto.
Sprinkle with some lime juice.
Sprinkle the samphire tops with olive oil. Add to the risotto. Sprinkle with the coffee.
Read tip for a quick risotto.
