Give risotto a touch of smoke with this recipe for Lapsang Souchong Tea Risotto from the Tea Association of Canada. The Daily Tea is offering readers exclusive content from the Tea Association of Canada’s online course TEA 107: Menu Design, Food Pairing & Cooking. In addition to sharing a sneak peek of their informative course, the Tea Association is sharing a 10% discount on their online Introduction To Tea course (details below). Consider it a quick taste of their steeped education series.
Love Lapsang Souchong? Consider trying other recipes featured here that incorporate the smoky tea.
This is a dish steeped in the delicious smokey notes of Lapsang Souchong. It’s a perfect dish to prepare as a side and is certain to impress. If you already have a favorite risotto recipe, you can modify it by replacing some or all of the broth with tea. But, for those looking for a new recipe, here’s one to try out. Just remember to keep a very watchful eye and steady hand so that it doesn’t get burnt.
Lapsang Souchong Tea Risotto
INGREDIENTS:
- 1 cup brown rice
- 3 cups brewed Lapsang Souchong (3tsp loose leaf tea)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- ½ cup dry white wine
- ½ cup Parmesan Cheese
DIRECTIONS:
- Prepare tea by brewing 3 teaspoons of Lapsang Souchong in 3 cups of boiled water. Steep for 4 minutes and then remove the leaves. Set brewed tea aside.
- Melt butter in a medium sized saucepan, over medium heat. Add minced garlic and diced onion, stirring frequently until onion is soft (about 4 minutes).
- Add rice to butter and onion mixture and stir until all of the rice is coated. Continue stirring and cook the mixture until it produces a nutty aroma (about 3 minutes).
- Add wine and keep stirring until the liquid is absorbed.
- Reduce heat to medium-low and add half a cup of tea and stir. Bring to a simmer (keeping heat between low and medium-low). Once the liquid is absorbed, add another half cup of tea. Continue doing this, consistently stirring, until all the tea is incorporated. This can take up to 50 minutes, so brew an extra cup of tea for you to sip on while you stir.
- When the mixture is only a little saucy and the rice is al dente, remove from heat and stir in cheese.
- This dish can be left as is or garnished with some parsley and black pepper.
Bon appétit!
Learn more about how you can incorporate tea into recipes by taking TEA 107: Menu Design, Food Pairing & Cooking, part of the TEA SOMMELIER® Certification Program offered online and in-person by the Tea Association of Canada. Readers of the Daily Tea are being offered an exclusive 10% discount on TEA 101: Introduction to Tea (Online) November 27th, 2015.
To learn more and to register, visit www.teasommelier.com or www.tea.ca
