Prepare the Lapsang Souchong tea in water at a temperature of 90°C with an infusion of 4 minutes. In a saucepan wither the chopped shallots with half the butter, add strips of red chicory, stir and add the rice. As the rice looks glossy, pour the wine and let it evaporate. Then start pouring the tea and continue as a usual risotto. Season with salt. After about 18 minutes add the remaining butter, and two tablespoons of grated cheese. Serve the rice sprinkled with diced provolone.
Lapsang Souchong Risotto
Recipes
Ingredients (for 4 people):
12,5 gr of lose leaf Lapsang Souchong tea
350 gr of Risotto rice
2 shallots
200 gr of red chicory
200 gr of fresh provolone cheese
80 g of butter
1/2 cup of white wine
Parmesan cheese grated
Salt
Prepare the Lapsang Souchong tea in water at a temperature of 90°C with an infusion of 4 minutes. In a saucepan wither the chopped shallots with half the butter, add strips of red chicory, stir and add the rice. As the rice looks glossy, pour the wine and let it evaporate. Then start pouring the tea and continue as a usual risotto. Season with salt. After about 18 minutes add the remaining butter, and two tablespoons of grated cheese. Serve the rice sprinkled with diced provolone.
Prepare the Lapsang Souchong tea in water at a temperature of 90°C with an infusion of 4 minutes. In a saucepan wither the chopped shallots with half the butter, add strips of red chicory, stir and add the rice. As the rice looks glossy, pour the wine and let it evaporate. Then start pouring the tea and continue as a usual risotto. Season with salt. After about 18 minutes add the remaining butter, and two tablespoons of grated cheese. Serve the rice sprinkled with diced provolone.
