Dry Black Tea LeavesGive risotto a contact of smoke with this recipe for Lapsang Souchong Tea Risotto from the Tea Association of Canada. The Daily Tea is providing readers unique content material from the Tea Association of Canada’s on-line 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% low cost on their on-line Introduction To Tea course (particulars beneath). Consider it a fast taste of their steeped schooling collection.

Love Lapsang Souchong? Consider trying other recipes featured here that incorporate the smoky tea.


Risotto with CheeseThis is a dish steeped within the scrumptious smokey notes of Lapsang Souchong. It’s an ideal dish to organize as a facet and is definite to impress. If you have already got a favourite risotto recipe, you possibly can modify it by changing some or all the broth with tea. But, for these on the lookout for a brand new recipe, right here’s one to check out. Just bear in mind to maintain a really watchful eye and regular hand in order that it doesn’t get burnt.


Lapsang Souchong Tea Risotto


  • 1 cup brown rice
  • three cups brewed Lapsang Souchong (3tsp free leaf tea)
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • ½ cup dry white wine
  • ½ cup Parmesan Cheese


  1. Prepare tea by brewing three teaspoons of Lapsang Souchong in three cups of boiled water. Steep for four minutes after which take away the leaves. Set brewed tea apart.
  2. Melt butter in a medium sized saucepan, over medium warmth. Add minced garlic and diced onion, stirring ceaselessly till onion is delicate (about four minutes).
  3. Add rice to butter and onion combination and stir till all the rice is coated. Continue stirring and cook dinner the combination till it produces a nutty aroma (about three minutes).
  4. Add wine and maintain stirring till the liquid is absorbed.
  5. Reduce warmth to medium-low and add half a cup of tea and stir. Bring to a simmer (maintaining warmth between low and medium-low). Once the liquid is absorbed, add one other half cup of tea. Continue doing this, persistently stirring, till all of the tea is integrated. This can take as much as 50 minutes, so brew an additional cup of tea so that you can sip on whilst you stir.
  6. When the combination is barely a little bit saucy and the rice is al dente, take away from warmth and stir in cheese.
  7. This dish could be left as is or garnished with some parsley and black pepper.

Bon appétit!

Learn extra about how one can incorporate tea into recipes by taking TEA 107: Menu Design, Food Pairing & Cooking, a part of the TEA SOMMELIER® Certification Program supplied on-line and in-person by the Tea Association of Canada. Readers of the Daily Tea are being supplied an unique 10% low cost on TEA 101: Introduction to Tea (Online) November 27th, 2015.

To study extra and to register, go to www.teasommelier.com or www.tea.ca

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