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:
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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.
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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.
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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.
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Deglaze with Wine:
- Pour in the white wine (if using) and cook, stirring, until the wine has mostly evaporated.
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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.
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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.
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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.
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Garnish and Serve:
- Serve the risotto hot, garnished with chopped parsley.