Curry risotto
Recently, Italian cuisine has been considered a healthy food, and it has become common to eat out. The authentic Italian risotto method is slightly different from my extremely Korean taste, so I recreated it as a Korean risotto in accordance with my local eating habits. It is a so-called curry risotto that tastes good and has a dining atmosphere as a dish using cold rice.
2 serving
Within 30 minutes
μ˜ˆμœν¬λΉ„
Ingredients
  • instant rice
    1.5bowl
  • Chicken breast
    1ea
  • Shiitake mushroom
    2ea
  • King oyster mushroom
    2ea
  • onion
    1/4ea
  • Broth
    1.5cup
  • olive oil
    2TS
  • Curry
    3TS
  • whipped cream
    100ml
Cooking Steps
STEP 1/4
The material looks a bit complicated, but.. You can add only one kind of mushroom.. If you don't have chicken breast.. You can replace it with ham, etc., and it's not a big problem if you skip it. If you don't have broth, you can just add a little seasoning to the plain water.. If you don't like condiments, you can just add bottled water. I used anchovy kelp stock frozen in the freezer. Please prepare cold rice, curry powder, whipped cream, broth, various mushrooms, onions, and chicken. Chicken ham is the size of a bite.. I chopped the mushrooms and onions.. I used shiitake mushrooms as slices.
STEP 2/4
Grease a heated pan with olive oil and stir-fry chopped onions, saesongi mushrooms, shiitake mushrooms, and chicken breasts. Stir-fry onions until they are transparent and add cold rice.
STEP 3/4
Add stock and curry powder with rice and simmer over medium heat until the soup is self-sufficient.
STEP 4/4
Lastly, add the whipped cream and boil it down. It's similar to curry and rice, but.. Maybe because the name is curry jotto, it tastes a little different.
Cooking review
3.00
score
  • eun****
    score
    For me, multi-grain rice
    2015-09-08 15:30
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