Making chicken cream risotto
Risotto is a simple version of how to make chicken cream risotto by pouring chicken broth little by little after frying rice in butter
2 serving
Within 0 minutes
μ˜ˆμœν¬λΉ„
Ingredients
  • Rice
    200g
  • Mushrooms
    100g
  • Canned chicken breast
    1can
  • onion
    1/4ea
  • Garlic
    3piece
  • White wine
    1/2cup
  • Seafood seafood soup pack
    4cup
  • whipped cream
    1cup
  • Butter
    2TS
  • Salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/12
It is said that chicken broth is used in Italy, but it is difficult to make chicken broth at home in Korea. So I made seafood stock. They sell seafood stock tea bags in the form of tea bags. If you don't have it, you can just make kelp stock.
STEP 2/12
I soaked the rice for about 30 minutes and used it. I think it takes a long time to cook rice grains if you just use it.
STEP 3/12
Peel or cut mushrooms into bite-size pieces. I used commercial whole chicken breast for chicken.
STEP 4/12
Chop the onion and garlic and tear the whole chicken breast to the grain.
STEP 5/12
Please prepare seafood stock, whipped cream, and white wine.
STEP 6/12
Place butter in a heated pan and stir-fry minced garlic and onion until onion is clear.
STEP 7/12
Add washed rice and stir-fry it
STEP 8/12
Add the white wine and boil it down. At this time, boil the wine until it runs out of alcohol.
STEP 9/12
Add seafood stock little by little and boil until the rice grains are cooked. You must blow away all the alcohol.
STEP 10/12
When the rice grains are cooked to a certain extent, add whipped cream and mushrooms and boil them until they feel thick. Season with salt and use white pepper if possible.
STEP 11/12
Lastly, add whole chicken breast and mix well and place on a plate.
STEP 12/12
If you put it on a plate, it's done!
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