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Recipe Risotto BologneseRecipe Risotto Bolognese

Risotto Bolognese

By: Roxanne - Albany, CA - Recipe Contest 2015

This is a fan-submitted recipe. It was not made in the kitchen of the Door County Coffee Cafe.

  • 1 Tbsp olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • 1 pound lean ground beef, crumbled
  • 1 box(8 ounces) Israeli couscous (pearl couscous)
  • 1 can (14.5 ounces) beef broth
  • 1 1/2 cups Door County Extra Strength Intense Dark brewed Coffee (to brew strong coffee, use 1/2 the water you normally would use)
  • 1/2 cup tomato puree
  • 1/4 cup chopped flat leaf parsley
  • 1/2 tsp ground black pepper
  • garnish- grated Parmesan cheese


  1. In a large saucepan over medium high heat warm the oil.
  2. Add the onion, carrot, celery, beef and couscous.
  3. Saute, stirring for 3 minutes.
  4. Stir in the broth, coffee and puree.
  5. Cook uncovered 10 minutes or till the couscous is tender and the mixture is still moist.
  6. Add the parsley and pepper.
  7. Garnish each serving with cheese.
Serves 4