Ease of Preparation: Average
Preparation Time: 15 minutes
Cook Time: 45 hour
Yield: 6 servings
3 Tbsp balsamic vinegar
4 ½ cups chicken broth (fat-free, low sodium)
1 Tbsp. Edible Organic Green Tea Leaves (finely chopped)
2 Tbsp extra virgin olive oil
2 cups leek (chopped)
1 cup onion (finely chopped)
1 ½ cups Arborio rice
1/3 cup dry white wine
½ tsp kosher salt
¼ cup half & half (low-fat)
¼ tsp ground white pepper
1 cup grape tomatoes (halved)
5 ozs mozzarella cheese (dice finely)
½ cup grated Parmesan
Optional- if entertaining for two cut recipe in ½ and add 1 pound lobster tail.
Photo courtesy of GraceOda
In small heavy bottom sauce pan, place vinegar and boil over medium heat reduce to about 1 tablespoon (will be slightly syrupy – about 4 minutes), set aside.
Simmer broth in a medium sauce pan, do not boil (keep warm). In large saucepan heat 1 Tbsp olive oil, add leak, onion and edible organic green tea leaves, sauté to tender (2-3 minutes). Add rice cook for 2 minutes stirring constantly. Stirring constantly add in wine cook until liquid is nearly absorbed. Stir in 1 cup broth cook 5 minutes, add remaining broth ½ cup at a time (keep stirring) and reduce heat to medium (25 minutes approximately). Stir in half and half, salt & pepper cook about 2 minutes more and remove from heat. Add tomatoes, parmesan and mozzarella, mix to combine. Drizzle balsamic syrup and remaining olive oil over top, serve.
******If using lobster – Bring to boil a pot of water add lobster and cook until tail curls and meat is white (do not over cook, 8 to 10 minutes), drain, place on cutting board to cool for about 15 minutes. Using a sharp knife cut through the top lengthwise, remove meat, cut into ½ inch pieces. Use lobster meat as garnishment. Serve risotto into serving plates and top with the lobster meat.
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“Republished with permission from EatGreenTea.com, the original edible green tea.”