Jasmine Tea Risotto with Sweet Peas and Shrimp

1 1/2 cups chicken broth
1/2 cup freshly brewed jasmine green tea
1/2 cup white wine
1 shallot, chopped
1/2 tsp garlic, minced
2 TBSP butter
1/2 cup Arborio rice
1/2 cup sweet peas
1/4 pound shrimp (about 20 in size 71/90)
1/2 cup freshly grated Parmigiano-Reggiano

Bring broth, tea, and wine to a low simmer.

In a separate pot slowly simmer the shallot and the garlic in the butter, until shallot is soft and translucent. Remove from the heat. Add shrimp and sauté until firm. Remove the shrimp. Add the rice, and mix very well with the shallots coating the rice with the butter and juices.

After a minute or so start adding the broth a ladle full at a time, in order to allow the rice to absorb it. To make risotto creamy, continue to stir as it cooks.

When risotto is almost done (not crunchy) Add peas and mix in until peas are cooked NOT MUSHY. Add a handful of Parmigiano and mix well. Risotto should be soft enough to spread and cover the entire plate when served. Garnish with shrimp.

Notes: This came out very tasty. The tea, stock and wine mixture seemed odd when I began but really combined to give this a different and refreshing taste that contrasted well with the shrimp. I ended up steaming the peas ahead of time and adding them at the last minute to be sure that I maintained the right consistency for both the rice and the vegetables and that seemed to work out well, so I'd recommend that to those who are not certain of the timing of this one.

Source: Jennifer/2005