Risotto in Maple Syrup and Green Tea

Ingredients (for 4 servings)

500

ml

milk

2

cup

60

ml

maple syrup

4

Tbsp.

10

g

Vert Bouquet or Troika tea

2

Tbsp.

45

g

butter

3

Tbsp.

200

g

round Italian rice

1

cup

2,5

g

powdered green tea

1

tsp.

30

ml

cream (35 %)

2

Tbsp.

40

g

grated maple sugar

3

Tbsp.

5

g

powdered green tea

1

Tbsp.

60

ml

tea jelly

4

Tbsp.

dried rose petals (optional)

Preparation

Beforehand

1.

Add maple syrup to milk and bring to a boil. Steep the tea for 12 minutes in the milk-and-syrup liquid.

2.

In a thick pot, melt the butter and brown the rice 1 to 2 minutes. Pass the powdered green tea through a sieve and gradually blend it into the milk-syrup liquid. Over low heat, cook the rice in the liquid, stirring frequently. It can take up to 50 minutes, depending on the quality of the rice.

3.

Once the rice is cooked, add the cream to the risotto. Remove from the heat. Line four bowls with plastic wrap and pour the mixture into the bowls. Use a spoon to flatten the surface of the risotto. Refrigerate for at least 3 hours.

At prep time

4

Remove the risotto from the bowls and place on serving dishes. Mix the grated maple sugar with powdered green tea and sprinkle on the rice cakes.   With a torch, scorch the surface until it caramelizes (or broil them in the oven).

5.

Spread the tea jelly around the rice cakes and decorate with rose petals.

6.

Those who like their risotto as a hot dish might want to try it as a cold dish, like a rice pudding. Simply add clear syrup and powdered green tea, and voilà!