Start by preparing the cold broth: peel and dice the onion, carrot and celery, crush the Qualità Oro coffee beans and place them in a saucepan with the water. Bring to a boil and lower the heat. Leave to cook for about 1 hour. 

Cook the frozen peas for 4 minutes in a boiling pot of salted water.

Drain them and set them aside, keeping 60 g (2.1 oz) for decoration.

Sauté the chopped shallot in a frying pan with olive oil for 2 minutes, then add it to the peas and blend with the cream, adding a ladle of cooking water if the mixture is too thick.

Add the ground Qualità Oro coffee to the butter (remove it from the fridge 3 hours prior, to obtain a "butter cream" texture) and stir by hand until smooth and even. Cool and refrigerate.

Cool and refrigerate.

In a stockpot, toast the rice without water or oil, and stir continuously. When the rice becomes translucent, lower the heat and cook, adding the broth one ladle at a time, allowing it to be absorbed by the rice.

Repeat this step for about 18 minutes. The rice must be cooked through and fluffy, having absorbed the broth.

When it’s ready, add 4 tablespoons of coffee butter and a drizzle of olive oil.

For a creamier texture, you can add mascarpone.

Pour the warm pea cream in a stockpot, then add the risotto. To finish off, add the cooked peas and decorate with basil or parsley leaves.