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.
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