Lapsang Souchong Risotto

Ingredients (for 4 people):

  • 12,5 gr of lose leaf Lapsang Souchong tea
  • 350 gr of Risotto rice
  • 2 shallots
  • 200 gr of red chicory
  • 200 gr of fresh provolone cheese
  • 80 g of butter
  • 1/2 cup of white wine
  • Parmesan cheese grated
  • Salt

    Prepare the Lapsang Souchong tea in water at a temperature of 90°C with an infusion of 4 minutes. In a saucepan wither the chopped shallots with half the butter, add strips of red chicory, stir and add the rice. As the rice looks glossy, pour the wine and let it evaporate. Then start pouring the tea and continue as a usual risotto. Season with salt. After about 18 minutes add the remaining butter, and two tablespoons of grated cheese. Serve the rice sprinkled with diced provolone.