Black Tea and Mushroom Risotto
By Eugene Jho
Yields:
1
Jump to recipeJust two things this dinner party scene-stealer needs: a patient cook and a table of hungry guests.
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Ingredients
- 3 cups water
- 4 bags Lipton Daring English Breakfast Tea
- 4 Tbsp. unsalted butter, divided
- 4 Tbsp. olive oil, divided
- 8 oz. crimini (baby bella) mushrooms, sliced
- 1 Tbsp. fresh thyme, chopped
- Salt and freshly ground black pepper
- 1 large yellow onion, diced and chopped
- 4 garlic cloves, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 3 cups vegetable broth, divided
- 2 Tbsp. Crème fraîche
- 1 1/2 cups pecorino or parmesan, grated
Directions
- Step 1In a medium saucepan, bring water to a boil. Remove from heat, and steep the Lipton Daring English Breakfast Tea for 5 to 6 minutes. Make sure to squeeze out all of the liquid from the bags before removing. Combine tea with broth and keep warm.
- Step 2In a heavy bottom pot, add 1 tablespoon of butter and 2 tablespoons of oil to a pan, over medium high heat. When hot, add the mushrooms and sauté for 5 to 6 minutes, until nicely browned. Add the fresh thyme and stir to incorporate. After seasoning with salt and pepper, scrape out the mushrooms into a bowl.
- Step 3In the same pot, add another tablespoon of butter and the rest of the olive oil. When the butter has melted and stopped bubbling, add the onions and the garlic, stirring frequently until softened, about 4 minutes. Add the rice and stir to coat, about 2 minutes. Add the wine and stir the rice, scraping the bottom of the pot to release the caramelized mushroom bits, until the wine has evaporated, about 5 minutes.
- Step 4Add about 1 cup of broth and stir the rice, until the broth is nearly absorbed. As the broth gets absorbed, add more by the ladleful. Stir the rice gently to ensure the broth is evenly absorbed, and the rice doesn’t stick or burn on the bottom. Continue until the rice is al dente, about 20 to 25 minutes. Depending on the rice, you may need slightly more or less broth.
- Step 5When the rice is done, stir in the remaining 2 tablespoons of butter, crème fraiche, grated cheese, and the sautéed mushrooms. Stir to incorporate, and serve immediately.
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