The chamomile adds wonderful floral undertones to the risotto. This recipe is for one but can easily be multiplied.35 m 2
- 1 1/2 c. water
- 2 tsp. dried chamomile flowers
- 1 1/2 tbsp. onion, chopped
- 1 1/2 tbsp. butter, divided
- 1/3 c. Arborio rice (or other risotto rice)
- 2 tbsp. dry white wine
- 1 tsp. parsley, chopped
- 1/4 tsp. salt
- 2 tbsp. parmesan cheese, freshly grated
- 1 tbsp. sun-dried tomatoes, sliced
- 2 tbsp. water-packed artichoke hearts, chopped
Make sure to prep all your ingredients ahead of time, since once the risotto starts cooking it will take all your attention for about 20 min.
Bring the water to boil in a small pan. Add tea, remove from heat, and let steep for 10 min. Return pan to heat and bring back to a slow simmer.
Melt 1 tbsp. of the butter in another pot. Add the onion and sautee for a few min. until the onion is soft. Add the rice to the pot and stir constantly until the butter is absorbed. Make sure that you reach into the corners of the pot while stirring or the rice may stick and burn. Pour in the wine. Continue stirring until the liquid has almost entirely dissipated. Pour in about 1/4 c. of the simmering tea. Stir until almost all the liquid has been absorbed. Add salt and a few sprinklings of pepper to taste. Continue adding liquid in this manner, and stirring, until the rice gives to the bite and is no longer chalky in the middle (just slightly before it is done).
At this point stir in all of the artichokes and about half the tomatoes. Remove from heat. Add remaining butter and parmesan cheese, stir once or twice, and let it sit, covered, for a 2-3 min. so the cheese and butter may completely melt. Stir once to recombine ingredients, garnish with parsley and remaining tomatoes and serve at once.