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Pu-erh Tea and Gruyere Risotto

by Anna Mariani Leave a Comment

China meets Italy in this delicious and fun recipe, easy enough to make on a weeknight but oh, so sophisticated!

This simple, yet sophisticated risotto recipe swaps meat or veggie stock for full-bodied pu-erh tea to create a healthier, low-sodium risotto dish.

Risotto is a classic northern Italian dish, usually prepared with meat, fish or vegetable stock, but here the trick is to swap stock for freshly brewed pu-erh tea. The tea’s earthy, woodsy notes pair perfectly with Gruyere cheese. Don’t skip the wine; it gives that subtle acidity that balances the creaminess of the final dish.
Pu-erh Tea and Gruyere Risotto

Pu-erh Tea and Gruyere Risotto

Pu-erh Tea and Gruyere Risotto
 
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Author: Anna Mariani | The Tea Squirrel
Recipe type: Side Dish
Serves: 2
Ingredients
  • 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
Instructions
  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!
3.5.3226

About Anna Mariani

Anna Mariani is a San Francisco-based tea blogger at The Tea Squirrel. She’s a recipe developer, tea consultant, self-taught photographer, traveler and obsessed foodie on a mission to transform tea into an approachable and fun experience. She loves tea and food pairings and she’s fascinated by the great potential tea has in bringing people together and bridging cultures. Follow The Tea Squirrel on Facebook (@teasquirrel) and Instagram (anna.mariani86).

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