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Risotto with smoked black tea, saffron and mandarin

Risotto with smoked black tea, saffron and mandarin

Stampa
A special combination presenting a 'smoked' flavour, the fragrance of saffron and the fresh taste of tangerines.
Risotto with smoked black tea, saffron and mandarin
Votes: 1
Rating: 5
You:
Rate this recipe!
Preparation Time 45 minutes
Cooking Time 30 minutes
Passive Time 15 minutes
Servings
persons
Ingredients
  • 150 g Matured De Tacchi Carnaroli Rice
  • 5 g Smoked Chinese Tea (Lapsang Souchong) in leaves
  • 1 sachet of Powdered saffron
  • 1 Mandarin orange (preferably of the citrus reticulata type)
  • 1 Cucchiaino Rice flour for the 'mantecatura' (final stirring and blending of the rice)
  • 2 spoonfuls of Extra virgin olive oil
  • Fine or flaked salt
Preparation Time 45 minutes
Cooking Time 30 minutes
Passive Time 15 minutes
Servings
persons
Ingredients
  • 150 g Matured De Tacchi Carnaroli Rice
  • 5 g Smoked Chinese Tea (Lapsang Souchong) in leaves
  • 1 sachet of Powdered saffron
  • 1 Mandarin orange (preferably of the citrus reticulata type)
  • 1 Cucchiaino Rice flour for the 'mantecatura' (final stirring and blending of the rice)
  • 2 spoonfuls of Extra virgin olive oil
  • Fine or flaked salt
Risotto with smoked black tea, saffron and mandarin
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preparation of the stock. Fill a saucepan with 500 ml of water and heat to boiling point. Then turn off the heat and immediately insert a filter bag containing 5g of smoked tea. Leave to infuse for 10 minutes, covering the saucepan (the infusion time may be adjusted, depending on the degree of intensity desired for the smoked aftertaste). Remove the filter bag and keep the liquid warm by covering the saucepan with its lid.
  2. Place another pan (casserole dish) on a medium/high flame. Immediately pour two tablespoonfuls of extra-virgin olive oil into it, add the rice and stir with a wooden spoon. As soon as the oil starts to form bubbles add 1/4 of the tea and the finely chopped shallot and continue cooking over a medium heat, stirring occasionally and adding more tea as the rice absorbs it.
  3. After about 14/18 minutes (depending on the desired consistency of the rice), turn off the heat and add the saffron (having first dissolved it in a small quantity of warm water) and rice flour. If no rice flour is immediately available, it is possible to produce a small quantity by grinding and blending some uncooked rice. Now stir the mixture quickly and vigorously to obtain the desired creaminess. It may be necessary to add a further small quantity of tea at this point. Taste and add fine or rough salt as required.
  4. Place the cream on the plates, adding to each one a few thin slices of mandarin. It is advisable to wait for 1-2 minutes before serving.
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