STEP 1/10
I heard that Gyeonggi Rice Kawaji No. 1 has a texture between spicy rice and glutinous rice, so I made it because I thought it would be good for risotto.
STEP 2/10
First, prepare the chicken broth
Liquid chicken stock dilution is okay, too
Cut the bacon into small pieces
Chop the garlic into big pieces
Chop mushrooms except for one mushroom
You can cut one into pieces
STEP 3/10
Grill bacon in a pan
You can make it crispy
STEP 4/10
Bake mushrooms sliced in bacon drippings
STEP 5/10
If you're done with the mushrooms
Melt butter, add minced mushrooms and garlic and stir-fry
STEP 6/10
You just have to let the moisture fly away like in the picture
STEP 7/10
Add Kawaji No. 1 and stir-fry until rice grains are coated in oil
STEP 8/10
Add chicken broth.
Keep stirring clockwise
You don't put it in all at once, but you have to put it in 100ml at a time
STEP 9/10
As shown in the picture, when the moisture is all gone, put it back in and repeat, and then add truffle salsa sauce around the 4th time
Until the fifth time, spray truffle oil and when it's not moist enough, turn off the heat and stir or wok
STEP 10/10
Well-made risotto is
Between porridge and rice
If you can scoop it up with a fork, you're good at controlling the concentration
Risotto might be a little hard, but it's really good if you try it
Tre means three, and it means a mushroom that exudes.
If you translate it, it's risotto with three kinds of mushrooms
Sometimes it's good to make the mood, but it's good to make it simple
I write down tips for each chapter. Please keep that in mind