Silver Tips Risotto
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Andrea Ferrero
- Sub Category Name
Food
Main Courses
- Recipe Source Name
The Chefs and the Tea Maker - 2014
Teas Used
Ingredients
- 200g of Carnaroli rice
- 1 litre of chicken consommé
- 50g of Dilmah Ceylon Silver Tips white tea
- 70g of Parmesan
- 40g butter
- White wine
Methods and Directions
- Add 40g of white tea into the chicken consommé and let it infuse for about 30 minutes.
- In a deep frying pan, add some butter.
- When melted, add the rice and toast it.
- Add some white wine and reduce it, add the chicken consommé infused with the white tea.
- Add salt.
- Cook it for about 15 minutes, gradually adding consommé time to time, in order to keep the rice moist at all time.
- Now add remaining white tea.
- Cook for another 3 minutes then add the butter and Parmesan and whisk until creamy.
- Serve immediately.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/12/2024
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