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1
Put the capers in a small bowl and cover with 2 inches of water.
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2
Let soak for 1 hour.
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3
Drain and coarsely chop the capers.
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4
Meanwhile, in a small saucepan, boil the brewed espresso over high heat until reduced to 2 tablespoons, about 5 minutes.
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5
In a medium saucepan, bring the stock to a simmer; cover and keep warm over low heat.
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6
In a large saucepan, heat the olive oil.
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7
Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes.
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8
Add the rice and cook, stirring, until just translucent, about 2 minutes.
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9
Add the wine and simmer for 2 minutes.
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10
Add the espresso beans and 1 cup of the hot stock and cook over moderate heat, stirring constantly, until absorbed.
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11
Repeat the process using a total of 5 cups stock and stirring until the rice is al dente and bound in a creamy sauce, about 20 minutes total.
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12
Remove the risotto from the heat and discard the espresso beans.
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13
Stir in the butter and cheese; then stir in the remaining 1/4 cup of stock.
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14
Season the risotto with salt and pepper and spoon onto plates.
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15
Scatter the chopped capers over the risotto and the reduced espresso around it.
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16
Garnish with the espresso powder and serve right away.
