Cooking with Tea

28 07 2010

Cooking with Tea is a new and unusual (and fun!) way of looking at preparing standard dishes. Here is a classic example of how a relatively simple recipe can be vibrantly enhanced by the addition of one ingredient: Tea. For more recipes, ideas, and to order great teas, check out

Wild Maine Blueberry Risotto
1.5 cups Risotto Rice
8 cups Vegetable Broth
2 ounces Wild Maine Blueberry Tea
1 cup Pine Nuts
5 Tbls. unsalted butter

The day before:
Bring vegetable broth to a boil, add loose blueberry tea and remove from heat. Allow to sit overnight.

Toast 1 cup pine nuts until golden brown. Saute Risotto in unsalted butter approximately 5 minutes stirring constantly. The main problem with Risotto is you are stirring constantly – prepare to be drained of energy (have a glass of wine, take a nap, whatever works when you are finished). Slowly add broth/tea mixture to the rice until all of the liquid is absorbed (this should take about 30 minutes). I do not strain the broth before adding to the Risotto, I like the herbal quality it adds to the texture, but I am sure if you want it a little smoother that you could do so. Add toasted pine nuts and let sit for approximately 5 minutes. Recipe should be thick, creamy, and full of blueberry flavor. Prepare for compliments and don’t forget the nap later.

My thanks to Alan and Marlys Arnold at Adventures with Tea for sending me down this particular road of experimenting with tea products. Check their website – they have a lot of great ideas, and better yet, great products!




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