Coffee Risotto with Capers and Scallops

Barley risotto cooked with coffee and vegetable stock and served with capers and seared scallops

Prep Time10

Cook Time1

Total Time1 10

Keyword: Mash-Up

Servings: Servings

Calories: 443kcal

1 small onion diced small
1 cup pearled barley
1 cup concentrated cold brew The kind that is like double the strength, not a super potent syrup
3 cups vegetable or chicken stock
1/4 cup grated parmesan cheese
1/2 cup light cream
1 pound large scallops
1/4 cup capers for garnish

Mine was one medium/small onion in olive oil, followed by 2 cups of barley. Next, 1 small dark coffee followed by 1 tablespoon of a good quality instant coffee (I like the Starbucks kind, just use the whole packet) Then I added veg stock slowly until it was cooked, stirring often, about a half hour. Finished it with 1/4 cup of parm, and 3/4 cup of light cream. Top with salted capers(not brined) and some seared scallops.
Add a few tablespoons of olive oil to a large pot over high heat and add in the onions. Cook about 10 minutes to soften and start to brown on the edges.
Add in the barley and cook 5 minutes, stirring often. Season with salt and pepper.
Reduce heat to low. Stir in the coffee and cook 5 minutes.
Add in about a half cup of the stock and stir. Simmer and stir until it looks a little dry, and repeat. It should take about a half hour or 40 minutes until you have used all the stock and the barley is tender.
Towards the end of this process, you can preheat a cast iron skillet to high and sear the scallops on both sides. Make sure to season them well with salt and pepper just before cooking.
Remove the barley from heat and stir in the cream and parmesan.
plate the barley and top with capers and scallops.