Risotto With Capers And Espresso

Name: Risotto With Capers And Espresso
Ingredients: 2 tablespoons salt-packed Pantelleria capers; 1/4 cup brewed espresso; 5 1/4 cups chicken stock or low-sodium broth; 2 tablespoons extra-virgin olive oil; 1 small onion, minced; 1 1/2 cups short-grain rice, such as Vialone Nano or arborio; 1/4 cup dry white wine; 8 espresso beans; 2 tablespoons unsalted butter; 1/4 cup freshly grated Parmigiano-Reggiano cheese; Salt and freshly ground pepper; 1 tablespoon ground espresso powder, for garnish (optional)