Goshu Jung Risotto

Goshu-chan Rezotto, who has never tried it, never have to try this menu. I said, I have to try it. Rezotto menu is Italian food, but when paired with Goshu-chan sauce, it's a lot of shit. I have to try it.

Ratio (pig fermentation)

200 grams of pork belly

Goshu-chan, 1 Shh.

Sesame oil, 1 hour.

Green lid sauce, 1 hour.

Ratio (Goshujang Resotto)

100 grams of risotto rice

Goshu-chan, 1 Shh.

50 ml white wine.

15 grams chopped shallots

500ml stock.

5 ml of olive oil.

15 grams of unsalted butter

15 grams of Parmesan cheese

How to make it (Goshu Jang Risotto)

- Stir chopped aromas with olive oil.

- Put the risotto rice to sauté.

- Put some white wine on it.

- Keep adding broth and rice people.

- About 10 minutes. When the rice starts to ripen, add Goshu-chan to the next person. If the rice starts to dry, add broth and then continue.

- When rice is cooked in butter and parmesan cheese, it adds fragrance.

- Arrange a serving dish with grilled Goshujang fermented pork.

This menu technique

As for big rice, it takes about 15-20 minutes to make. The rice will be cooked, but during the course of making, we will have to alternate the rice with broth, so you will get a very delicious cream.

@ EnjoyKFood

# KFOOD # Goshu-chan # Rezotto # Goshu-chan, big sauce # Cooking