Rustic artichoke and leek
8 recipes
Risotto with Earl Gray tea and prawns
ingredients
servings
2
Carnaroli rice
200 grams
Earl Gray black tea
2 grams
Water
1 liter
White wine
1 glass
Prawns
10 unit
Butter
2 knobs
Iodized salt
to taste
Extra virgin olive oil
to taste
Pepper
to taste
first courses from Italy - Lombardia
Risotto with Earl Gray tea and prawns
Risotto with Earl Gray tea and prawns
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This risotto is dedicated to all tea lovers. No onion and no grain, the latter alters and hides the taste of tea.
preparation
step 1
Boil about a liter of water and then add a tea bag.
step 2
Toast the rice in a saucepan with a drizzle of hot oil. Then add the wine.
step 3
Once the alcohol has evaporated, start adding tea as if it were broth.
step 4
While the rice cooks, shell and clean the prawns and roast four of these in a hot pan. Cut the other six into small pieces and throw them in the risotto.
step 5
Continue cooking the risotto by adding the tea gradually. Once cooked, mix the risotto with two knobs of butter, stirring vigorously and sautéing the rice.
step 6
Serve and decorate with previously toasted tea leaves and two prawns.
