Fregola Risotto with Wild Mushrooms & Smoked Tea Broth
Any pasta can be cooked risotto-style, but it works especially well with fregola, the Sardinian pasta similar to a toasted couscous.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beinspired.au.
Ingredients
- 1 tablespoon Lapsang Souchong tea (6g / ⅕ oz)
- 7 cups boiling water (1.75 litres / 3½ pints)
- 30g dried mushrooms (1 oz)
- ¼ cup extra virgin olive oil (60ml)
- 1 red onion, finely diced
- Salt flakes, to taste (2–3 teaspoons recommended)
- 300g fregola (10½ oz)
- 50g cold butter, diced (1¾ oz)
- 35g freshly grated parmesan (1¼ oz)
- Small handful flat-leaf parsley, finely chopped
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