ゴーヤチャンプルー（魚肉ソーセージのカレーゴーヤチャンプルー）｜まかないチャレンジ!さんのレシピ書き起こし
A challenge to sprinkle! Time required : 15minutes
Chestnut risotto | Hotel de Mikuni's recipe transcription
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Ingredients
- Cold rice : 140g
- Peeled chestnut : 12 grains
- Japanese soup stock (umami soup stock) : 100cc
- cheese for pizza : 30g
- Parmesan cheese : 2 tablespoons
- Unsalted butter : 6g
- salt : Appropriate amount
- pepper : Appropriate amount
Time required
20minutes
Procedure
-
1)
Boil the ingredients in a frying pan
01:06
Put the frying pan on the fire, add cold rice, umami soup stock, and chopped chestnuts and boil once. Season with salt and pepper.
-
2)
Add cheese and adjust the taste
03:12
Add pizza cheese, palmezan cheese (half amount), chestnuts and butter and combine. Season with salt and pepper.
-
3)
Serve
04:23
Place risotto on a plate and sprinkle with palmezan cheese to complete.
Point
・ A recipe for one cheese-rich chestnut risotto by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Katsuo dashi is used for Japanese dashi.
・ Shake the salt 3 times. The first time brings out the flavor of the ingredients, and the second time adds salt. Make the final adjustment the third time.
・ Put chopped chestnuts and whole chestnuts later.
・ The combined wine is J. Moreau & Fils Chablis from Burgundy, France.
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