Black Tea Infused Mushroom Risotto


4 tbsp butter

200 g button mushrooms (sliced)

5-6 cloves garlic (minced)

1 large onion (finely chopped)

6-7 pcs dried mushrooms (I used shitake)

2 tsps Canton black tea leaves

3 tbsp dried oregano

1 tbsp chilli flakes

1 cup brown rice (washed)

4-5 cups water

100 g parmesan cheese

50 g grated processed cheese

½ cup fresh cream

salt to taste               



  1. In a sauce pan, simmer the dried mushrooms in water till the water is flavored with mushrooms and the mushrooms rehydrate (around 7-10 minutes).
  2. Remove the mushroom and chop into small pcs. In the same mushroom-flavored broth, add tea leaves and simmer for another 5 minutes.
  3. Drain and discard the tea leaves. Reserve the water to make the risotto (keep warm).
  4. In a pan, heat 2 tbsp butter. Add sliced button mushrooms and cook on high flame till mushrooms are cooked through around 3-4 minutes). Remove mushrooms from the pan and keep aside.
  5. In the same pan, heat the rest of the butter. Add the garlic and onion and cook for a few minutes. Add oregano and chilli flakes. Add the washed rice and cook for 2 minutes or so.
  6. Now, add mushroom broth 1 cup at a time into the rice and keep cooking. Keep adding more broth as needed. Add salt to season.
  7. Repeat this process till the rice is cooked 70%. Add the sautéed button mushrooms and chopped shitake mushroom.
  8. Finally add both grated cheese (parmesan and processed) and fresh cream. Mix well.
  9. Adjust seasoning.
  10. Add more broth if required and cook till rice is cooked through. Serve hot.

Older Post Newer Post