Original risotto recipe: Risotto with rooibos

Mushrooms stuffed with rooibos risotto, the original recipe that will surprise your guests

Ingredients for 4 servings :

• 40 g butter or a mixture of butter and olive oil
• 1 large onion, finely chopped
• 1 garlic clove, crushed
• 300 g Arborio rice (don't forget to rinse first)
• 1.5 L strongly infused plain rooibos (approx. 6 tablespoons)
• 50 g grated Parmesan cheese
• 2 small carrots, finely diced
• 2 tablespoons chopped fresh parsley
• 4 large white mushrooms for stuffing
• 1 teaspoon Rub Terra Madre Incredible Lamb
• Salt and freshly ground black pepper

To make this recipe

1. Prepare the rooibos by letting it infuse for 10 minutes at 95°c, then filter it and keep it warm.
2. Heat 1/3 of the fat in a saucepan and sauté the onions and garlic until translucent.
3. Add the rice and cook for 5 minutes, stirring constantly to coat.
4. Ladle the rooibos over the rice. The rice should have time to absorb all the liquid before you add the next ladle. After 15 minutes of cooking, add the carrot brunoise.
5. Continue until the rice is cooked "al dente" and creamy.
6. Meanwhile, brush the mushrooms, remove the stems and sprinkle with Rub Terra Madre Incredible Lamb. Pour a little oil into a hot frying pan, and sauté the whole mushrooms until they begin to soften.
7. When the rice is ready, add the Parmesan, parsley and remaining fat all at once. Stir vigorously to combine, then taste and adjust the seasoning.
8. Fill the mushrooms with risotto, drizzle with olive oil and enjoy piping hot!

Tip:

This recipe is delicious served with a green salad and Parmesan cream! The carrot can be replaced by finely-sliced red bell pepper, grated white cabbage, squash or other vegetables, depending on the season and your taste!

Tea and food pairings for this rooibos risotto?

To keep things complementary, enjoy a Demeter Rooibos, with its more intense aromas. For a touch of spicy freshness, you can also pair this risotto with a Turmeric-Ginger infusion, in tea bags you can take with you to work?

Bon appétit!