Mushroom chicken risotto
Mushroom chicken risotto~ Spanish friend recipe
3 serving
Within 60 minutes
빕스밥스
Ingredients
  • olive oil
    10spoon
  • onion
    1ea
  • Garlic
    4ea
  • Chicken meat
    200g
  • White wine
    3spoon
  • Rice
    1cup
  • Chicken stock
    1spoon
  • oyster mushroom
    2handful
  • Parmesan cheese
    25g
  • Salt
  • ground pepper
  • It's Lucola
Cooking Steps
STEP 1/7
Grease a frying pan with oil and stir-fry sliced onions over medium-low heat for 15 minutes.
STEP 2/7
Add minced garlic and bitter chicken in bite size and stir-fry for another 4 minutes.
STEP 3/7
Cover with white wine and simmer over high heat for about 1 minute until the aroma of alcohol is gone.
STEP 4/7
Add a spoonful of chicken stock, a cup of rice, and a cup of water, mix well and boil over high heat until the water boils.
STEP 5/7
When the water boils, reduce the heat over low heat, and when it boils down, pour the water and boil it down again. Stir in and out so that it doesn't stick to each other.
STEP 6/7
Repeat the process of pouring and boiling water 2-3 times until the rice is cooked to the desired texture. Lastly, tear oyster mushrooms and season with salt and pepper.
STEP 7/7
Remove from heat, sprinkle parmesan powder, and dissolve with residual heat. The end!
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