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Green Tea Risotto with Chanterelles
Posted by Phuong on Apr 5th, 2010

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Looking for another way to bring new vigor to your culinary skills? Marinate your poultry with a Geisha Green Tea Rub and simmer your broth with this delicious green tea infused with jasmine and tropical fruit. Wonderfully sweet, this unique infusion makes a rich, nourishing everyday tea. Geisha Green tea is great to use in this recipe because it adds just enough flavor to the chicken stock without being over powering. In the spice rub, the tannins in the tea tenderize the meat in a manner similar to red wine, but at a much lower cost. Enjoy!

1. Marinate the chicken breasts first using the Koni Geisha Green Tea Rub recipe. Vegetarians skip.
2. Prep all risotto ingredients and mushrooms.
3. Saute the mushrooms and set aside.
4. While the chicken is roasting, grilling, or broiling, make the risotto.
5. Fold the mushrooms into the finished risotto.
6. Slice the chicken breasts and serve.

Koni Geisha Green tea rub

Ingredients:

  • 2 tablespoons of finely ground Koni Geisha Green Tea. I have a spice grinder I use for this. A mortar and pestle works too.
  • 1/4 cup kosher salt
  • 1 teaspoon of garlic powder
  • 2 teaspoons coarse ground black pepper
  • 1/4 cup brown sugar
  • 2 teaspoons cayenne pepper
  • Chicken breasts - as needed


    Directions:

    1. Combine all ingredients, blending thoroughly.
    2. If reserving for later use, store in a tightly capped jar.
    3. To use, sprinkle heavily over all sides of meat and rub in well with fingers. Let meat stand at room temperature for two hours, or lightly covered overnight in the refrigerator.
    4. Sprinkle meat again lightly before grilling, broiling or baking.


    Sauted porcini and chanterelle mushrooms

    Ingredients:

  • 1/2 pound of porcini and chanterelle mushrooms
  • 2 teaspoons of olive oil
  • 1 shallot peeled and finely chopped
  • 1 tablespoon of white wine


    Directions:

    1. Trim and discard the base of the mushroom stems.
    2. Wash and dry the mushrooms.
    3. Cut the caps and stems into thin slices
    4. Heat the oil in a heavy skillet over moderately high heat.
    5. Add the shallots and saute, stirring constantly, until translucent, about 2 min.
    6. Add the mushrooms and cook for 2 min more, until they begin to soften.
    7. Stir in the wine, season with salt and pepper, and cook for 1 min.


    Koni Geisha Green tea risotto


    Ingredients:

  • 6 cups of Chicken stock or vegetable stock
  • Tea sachet that contains 6 tsp of KONI Geisha Green tea - tie into a sachet
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 shallot diced
  • 1 1/2 cups Arborio rice
  • 1/4 cup dry white wine
  • 1/3 cup freshly grated parmesan cheese
  • Finely chopped parsley

    1. Add Geisha Green tea sachet to a pot containing 6 cups of chicken stock. Bring to a simmer. Leave the bag in for 4-5 minutes and removal. Keep Geisha Green tea Chicken Broth warm on the stove.
    2. Warm olive oil and butter in a large saucepan over medium-high heat. Stir in the shallots, and cook until soft, about 1 minute. Add rice, stirring to coat with oil, about 2 minutes.
    3. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
    4. Pour in wine at the end, stirring constantly until the wine is fully absorbed.
    5. Remove from heat, and stir in the parsley and parmesan.
    6. Fold in sauteed mushrooms.
    7. Season with salt and pepper to taste.

    Enjoy with a cup of brewed Koni Geisha Green tea and a squeeze of lemon.


    Click on the image for my Crab Stuffed Mushroom recipe.

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