Pu-erh Tea and Gruyere Risotto
Recipe type: Side Dish
Serves: 2
  • 5 cups water
  • 2 heaping tablespoons Numi loose-leaf Emperor's Pu·erh tea
  • 5 spring onions, plus more for serving
  • 1 cup Arborio or other risotto rice
  • ½ cup dry white wine
  • 1 cup finely grated Gruyere cheese
  • 1 tablespoon butter
  • 2-3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  1. Bring 5 cups water to a boil. Turn off the heat and steep pu-erh tea for 10 minutes, covered. Strain and set tea leaves aside. If you need more tea for this recipe or if you are doubling the recipe, you can re-steep the same leaves once more. Keep tea warm on a low heat.
  2. Finely chop spring onions. In a large skillet, sauté spring onions in extra virgin olive oil. When they are tender, add the rice and stir on high heat for a couple of minutes until evenly coated in oil. Add the wine and stir until evaporated.
  3. Reduce the heat to medium and add just enough tea to cover the rice, stir, then add one ladleful of tea at a time, waiting until the rice absorbs it before adding more. Stir vigorously. This helps the starch from the rice to be released and makes risotto creamier. It will take between 15-20 minutes.
  4. Check if rice is done and season to taste with salt and pepper. Turn off the heat, add butter and Gruyere cheese (reserving 2 tablespoons for garnishing) and mix thoroughly. Cover and let stand for a couple of minutes to allow the cheese and butter to melt completely and the flavors to mingle. Sprinkle with the reserved grated Gruyere cheese and sliced spring onions.
  5. Serve and enjoy!
Recipe by Numi Tea Blog at https://blog.numitea.com/puerh-tea-gruyere-risotto/