Pi Lo Chun Risotto
Earthy, creamy risotto complements a hearty meat entree45 m 2
- 4 tbsp. butter
- 3 c. long-grain rice, uncooked
- 1 medium onion, chopped
- 9 c. chicken broth
- 1-2 packages powdered saffron
- 3/4 c. dry white wine
- 1 tsp. Pi Lo Chun tea leaves
- optional parmesan cheese
Pour chicken broth in a large pot and bring to a boil. Keep hot.
Brew tea: 1 tsp. Pi Lo Chun leaves in 3/4 c. hot water. Steep 10 min. and strain.
Melt butter in a large saucepan. Add chopped onions and sautee until onions are transparent but not brown. Add rice and stir until some of the grains of rice have turned white. Add saffron, wine, and Pi Lo Chun brewed tea. Stir. Begin ladling hot chicken broth into the rice mixture a few ladles at a time. Let simmer until broth is almost absorbed, then add a few more ladles of broth. Continue in this manner until rice is cooked and creamy, about 25 to 30 min.
Sprinkle with cheese if desired.