Risotto al caffè (rice dish with espresso) A simple but refined (hot) age-old Italian desert. The original combination of ingredients is what makes this desert so special. Ingredients for 4: 2 tablespoons of Kimbo espresso grated peel and juice of half an orange 100 g rice 600 ml milk 2 drops of vanilla essence 100 g sugar a knob of butter 175 ml whipped cream 2 tablespoons of rum

Preparation:

• Pour the Kimbo espresso and orange juice into a pan containing 150ml water and bring to the boil.
• Remove from the heat, add the rice and leave to soak for 5 minutes.
• Return the pan to the heat and add the milk and vanilla essence.
• Cook on a low heat until the rice is done, but not too soft.
• Remove the pan from the heat, and carefully stir in the sugar, grated orange peel, butter, cream and rum, and - importantly - serve immediately.