Paul Gayller's: Coffee Risotto

Serves 4

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Gayler first published this recipe in 1996 (in Great Value Gourmet), when it seemed a little heretical. Sweet risottos are more common now and it's often on his menu, either on its own or with poached pears or glazed oranges.

1 tablespoon freshly brewed black filter coffee, or 2 tablespoons Camp coffee essence

Juice and grated zest of half an orange

100g/31/2oz vialone nano risotto rice

600ml/1 pint milk

2 drops of vanilla extract

100g/31/2oz caster sugar

25g/1oz unsalted butter

175ml/6fl oz whipping cream

2 tablespoons rum (optional)

Place coffee and orange juice in a saucepan with 150ml (1/4 pint) of water and bring to the boil. Remove from heat, add rice and leave to soak for five minutes.

Return pan to the heat and add the milk and vanilla extract. Bring to the boil, then reduce heat and cook gently for 15 to 18 minutes, until rice is tender but still slightly firm to the bite. Remove from heat and add sugar, orange zest, butter, cream and rum, if using. Stir through gently. Serve immediately.