Coffee and Parmesan cream risotto

Start by making a vegetable stock for the risotto. Place the chopped carrot, celery and onion in a large pan and cover with the hot water. Place over a low heat and leave to simmer gently for 4 hours

Meanwhile, prepare the beer reduction. Pour the beer into a large pan and place over a high heat. Bring to the boil, turn down to a simmer and allow to reduce to approximately 200ml. The reduction should be sticky, dark, bitter sweet and malty in flavour. Remove from the heat and set aside at room temperature until ready to serve

When the stock has about 30 minutes cooking time remaining, start the Parmesan cream. Pour the cream into a pan and stir in the Parmesan. Place over a very low heat and gently cook, stirring occasionally, for 30 minutes until thick and creamy

Strain the stock and discard the vegetables, keeping both the stock and Parmesan cream warm while you start the risotto. Heat a large pan over a medium heat, add the rice and toast for 2–3 minutes, stirring constantly to ensure the rice doesn't catch or burn

Season the rice with a little salt and gradually start adding in the hot vegetable stock, a little at a time, stirring continuously until the rice has cooked until al-dente with a slight bite in the centre of the grain. The risotto should also look creamy in texture – this should take 15–20 minutes

Remove from the heat then stir the cold butter and grated Parmesan into the risotto, allowing it to melt in the residual heat so it becomes rich and glossy. Add a pinch of Sarawak pepper and check the seasoning, adjusting if required

To serve, add a little of the beer reduction to the base of each dish and top each with some of the risotto. Add some of the Parmesan cream to each bowl, followed by the remaining risotto to cover. Swirl over the reserved beer reduction and finish with a good sprinkling of the ground coffee to serve