Keemun Mushroom Risotto
The sweet malty notes of Keemun black tea vamp up the nutty, umami qualities of this sumptuous mushroom risotto. When combined with the sublime flavor of dried shitake mushrooms and truffle oil, you have a risotto that is absolutely sensational.
Medium saucepanLarge saucepanTea filterwooden spoonLadle
Main ingredient7 cups vegetable stock1/4 cup keemun black tea1 stick butter ((or 8 tbsp olive oil))7 oz mushrooms ((I used maitake and shimeji))
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