Tea-Infused Risotto with Mushrooms and Parmesan

Ingredients:

• 4 cups vegetable or chicken broth
• 2 tea bags or 2 teaspoons of loose leaf black tea (Darjeeling works well)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup white wine (optional)
• 1 cup fresh mushrooms, sliced (shiitake, button, or cremini)
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Infuse the Broth:

   • In a medium saucepan, bring the broth to a simmer. Add the tea bags or loose leaf tea contained in an infuser to the hot broth. Let it steep for about 5 minutes, then remove the tea bags or infuser. Keep the broth warm over low heat.

2. Cook the Onion and Garlic:

   • Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent and soft, about 5 minutes.

3. Toast the Rice:

   • Add the Arborio rice to the skillet, stirring to coat with the oil. Cook for 1-2 minutes until the edges of the rice become slightly translucent.

4. Deglaze with Wine:

   • Pour in the white wine (if using) and cook, stirring, until the wine has mostly evaporated.

5. Add the Broth Gradually:

   • Begin adding the warm tea-infused broth to the rice, one ladle at a time, stirring constantly. Allow each addition to be almost fully absorbed by the rice before adding the next. This process should take about 18-20 minutes; the rice should be creamy and just tender.

6. Cook the Mushrooms:

   • While the rice is cooking, sauté the mushrooms in a separate pan with a little olive oil until they are browned and their liquid has evaporated.

7. Combine Ingredients:

   • Once the risotto is creamy and the rice is cooked al dente, stir in the cooked mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.

8. Garnish and Serve:

   • Serve the risotto hot, garnished with chopped parsley.