This pure risotto is prepared in the traditional manner and is simply flavored with porcini mushrooms, white wine, butter, and Parmesan cheese. It is as authentically Italian as you can get.
| Prep Time: | 2 mins |
| Cook Time: | 8 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
| Yield: | 1 cup |
Ingredients
- 1 ½ cups water
- 2 whole cardamom pods, broken
- 1 pinch saffron powder
- 2 tea bags
- 1 teaspoon white sugar
Instructions
- Combine the water, saffron, and cardamom in a saucepan over medium heat. Cover, and bring to a boil. Add tea bags, and let the tea steep for a minute, or longer if you like stronger tea. Strain into a cup, and sweeten with sugar if desired.
Reviews
An excellent tea, but Khaleejis LOVE their sugar! The original recipe simply doesn’t call for enough of it. For authenticity’s sake, you’d need 1-2 tablespoons of sugar. But, for westerners, a teaspoon may suffice. And your blood sugar will thank you for it. 🙂 alwazah tea works well in this recipe, but al kbous tea I find to be superior.
I wanted to try this tea because I’ve never had cardamom before, and it turned out very nicely. The cardamom and saffron add a lovely subtle taste that’s a nice change from my regular black tea with milk and sugar.
Not my cup of tea, but not terrible.
I found this easy and refreshing. I found Darjeeling tea was good with this, as it’s not too strong.
We used thread saffron .. about 12 – 20 per pinch .. and green tea .. thank you
Delicious as is, but I added a piece of cinnamon stick and a small piece of vanilla bean to see how that would taste, and it’s also tasty. 🙂
Wonderful tea!
This is a nice change from just a regular cup of tea. The spices give it a nice flavor (they are a bit expensive, but should last for quite a while). If you like tea with a little more/different flavor give this try.
Try serving this with Basboosa (the recipe is on this website). They’re good together. The first time I attempted this, I used black tea, but I couldn’t taste the cardamom. The second time, I used loose leaf green tea. The cardamom and saffron flavors worked beautifully with the green tea.
what a great change of pace! I made this for my husband using black tea and sugar. It tasted so good that I wanted to try it with green tea and sweetener for myself. I have to say that I liked the flavor of the saffron and cardamom in both the black and green tea. A nice change from the usual addition of dried spearmint leaf, or chamomile buds and leaves. I used loose leaf tea instead of bags. Thanks for this nice recipe
— the saffron I originally use is not “powdered”. Its the “hair-like-strings”. There must have been a confusion with the editing of the recipe, as I recall never mentioning the type of saffron I used when I submitted it. Sorry for any confusion —
Finally, a use for all those cardamon pods I have. A wonderful tea. Thanks for the recipe.