Recipe by Chef Andrea Ferrero
Created for Dilmah Chefs & the Teamaker at Ceylon Tea Trails, Castlereagh, Sri Lanka in May 2014
- 200g of Carnaroli rice
- 1 litre of chicken consommé
- 50g of Dilmah Ceylon Silver Tips white tea
- 70g of Parmesan
- 40g butter
- White wine
Add 40g of white tea into the chicken consommé and let it infuse for about 30 minutes.
In a deep frying pan, add some butter. When is melted add the rice and toast it.
Add some white wine and reduce it, add the chicken consommé infused with the white tea. Add salt.
Cook it for about 15 minutes, gradually adding consommé time to time, in order to keep the rice moist at all time. Now add remaining white tea.
Cook for another 3 minutes then add the butter and Parmesan and whisk until creamy.