Coffee risotto

Ingredients for 4 serves:
Vegetal stock
50 gr butter
320 gr Vialone Nano rice “Domenico Fraccaroli”
2 shot glasses of Noilly Pratt Vermouth
50 gr Parmesan cheese
Freshly grinded Arabica coffee
Capers of Pantelleria

Heat the stock and butter up a separate pan. Once the butter is hot add the rice and stir it briskly with a wooden spoon. 
Add the Vermouth and stir until it evaporates.
Add the rice, turn up the heat and stir it briskly with a wooden spoon. The rice will now begin to lightly fry, keep stirring and after a minute it will look slightly translucent. 
Add a ladle of stock to the rice and stir until the liquid is fully absorbed. When it appears almost dry, add another ladle of stock and repeat the process. As the rice cooks you will see that it will take on a creamy consistency as it begins to release its natural starches. 
Add a good pinch of salt.
Grind a handful of capers well desalted.
When the rice is soft but still firm to the bite, remove the pan from the heat and add the butter and the Parmesan cheese.
Now spread the plates with the grinded coffee and put the risotto on it. Garnish with a spoon of capers and serve it.
… Buon Appetito!