Chefs Costardi Bros

Chef Julia Jaksic
15. lipnja 2018.
Chef Sebastian Frank
15. lipnja 2018.





300 gr Carnaroli rice

3 lt Vegetable broth

Cervia salt

Aromatic pepper from Sarawak


For the Grana Padano sauce:

100 gr of Grana Padano 27 months

1/4 lt of cream


For the reduction of Beer Moretti Grand Cru:

1 lt of beer


For creaming (finishing the risotto):

25 grams of butter

15 gr of Grana Padano 27 months

+ Lavazza Kafa coffee powder


For beer reduction:

Put the beer in a saucepan and put it on a medium heat until the required density is obtained (similar to a thick caramel). Cook it until the beer reduces, the alcohol content evaporates and the concentration of flavor and the spicy notes are enhanced. Remove from heat and allow to cool (this procedure is best done the day before).


For the Grana Padano sauce:

Grate the Grana Padano 27 months by hand. Place the cream in a pan and heat it up to 70°C, add grated Grana Padano and with the help of a whisk mix everything, remove from the heat and keep at a temperature of 60°C.


For the preparation of risotto:

Put a risotto pot on the stove, toast the rice, add a pinch of salt and grated pepper, continue cooking with the previously prepared vegetable broth; use neutral broth made with celery, carrots and burnt onion.

Continue to cook the rice and, once you have reached the optimal al dente texture, check the taste.

Remove from heat and stir in the butter and Grana Padano 27 months.



If you serve it in a can like we do: on the bottom of the can put a little coffee powder and a few drops of beer reduction, with the help of a jam funnel put the rice, add the cream of Grana Padano, more coffee powder and beer reduction.

If you use a plate, spread the risotto on the plate, add Grana Padano cream, sprinkle with coffee powder and finish beer reduction.