Risotto with black Assam tea

For 4 people
.5 liters of water
1 tablespoon of Assam tea
2 tablespoons flour
50/60 g corn oil
.5 liter of soy milk
300 g of rice, boiled but already al dente
Salt

Boil the water and pour over tea, infused for about 5 minutes and then filtered.
In a saucepan heat just the oil – keeping aside a few tablespoons-Add flour, mix well, using a wooden spoon and Fry lightly.
UN milk – at room temperature-, keep stirring trying not to form lumps.
Mix well until you get a sauce not too dense.
Combined with the sauce the rice and the remaining oil, continue to stir and finally add the tea.
Raise well the fire and boil, seasoning with salt.
Once the boil reduce heat and cook for about 10 minutes. Serve hot.