Gabriele sits down with Giselle to experiment with combining fine food with fine tea. Their subject today? A classic, Italian mushroom risotto! While many people might first think of red wine, we demonstrate that tea can make just as pleasant and nuanced an accompaniment. Which tea works the best, however, is a tricky question, and the results of our experiment might surprise you…
TEAS TASTED:
1. Shu Pu’er – Gengyun Zhongyue 2006
2. Wuyi yan cha oolong – Organic Rougui
3. Green tea – Guzhu Zi Sun
Mushroom Risotto ingredient list:
320 g Rice
450 g Mushrooms
70 g Grated hard cheese (ideally Grana Padano or Parmigiano Reggiano)
90 g Butter
1 onion
salt & pepper
olive oil
white wine
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• Gengyun Zhongyue 2006 (shu Pu’er) –
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• Organic Rougui (oolong tea) –
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