Step into the world of culinary delight with a recipe that marries the rich, earthy tones of Sencha tea with the crisp freshness of red radish sprouts. Our Sencha and Red Radish Sprout Risotto is not just a dish; it's a journey for your taste buds, an experience that elevates the art of cooking to a whole new level.
- 350gm Arborio Rice
- 30gm Butter
- 50ml EVOO
- Salt As needed
- 10gm Sencha Tea
- 100ml White wine
- 5gm Red radish sprouts
- 80gm White onion
Crockery Used: Small Plate
- Add EVOO to pan and sweat the finely chopped onion. Then add Arborio rice and toast for one minute with onion.
- When rice start cackling then add white wine and let it simmer, when wine completely evaporated start adding veg stock ad sencha tea.
- Continue cooking till rice is cooked then add butter and adjust seasoning.
- Garnish with parmesan cheese and micro greens.
We can add any toppings into it like chili, SDT, olives, pesto etc.