Risotto with Sencha Ariake and Prawns

Preparation

• Peel and mince the onion and garlic.
• Warm the olive oil in a frying pan.
• Add the onion, garlic, and thyme. Cook until the onions are transparent, approximately 3 minutes.
• Add the rice. Fry for a few minutes, stirring constantly, until the rice becomes transparent.
• Add the white wine.
• Once the rice has absorbed the wine, add a ladleful of stock. Stir.
• Once the stock is absorbed, add another ladleful, continuing until no stock remains.
• Sprinkle in the tea in the middle of this process.
• Add the prawns.