Kim Milan's Authentic Risotto

Name: Kim Milan's Authentic Risotto
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1.5 cups (200g) rice; 1/2 minced onion; 50ml white wine; 40g butter; 40g grated Parmesan cheese; 800ml chicken stock (or warm broth); 2 tbsp olive oil; a pinch of salt; a pinch of black pepper

An authentic Italian risotto made by toasting rice in oil, gradually adding warm stock, and finishing with butter and cheese through mantecatura.

25 min Difficulty Normal Rice bowls

Main ingredients

riceonionwhite winebutterParmesan cheesechicken stock

Ingredients needed 2 servings

Shop ingredients on Coupang(Ad)

rice onion white wine butter Parmesan cheese chicken stock

Kim Milan's Saffron Gold Leaf Risotto

A premium risotto that harmonizes the acidity of sour butter, the aroma of saffron, and 24K edible gold leaf, a signature dish of legendary Italian chef Gualtiero Marchesi.

30 minNormalRice bowls

risotto ricesaffronsour butterbutterGrana Padano cheese

Westerngourmethome party

Kim Milan's Porcini Mushroom Risotto

A risotto that maximizes flavor by deeply browning mushrooms, cooking rice with hot broth, and emulsifying with butter and cheese

25 minNormalRice bowls

ricebutton mushroomsonionbutterParmigiano cheese

Westernsavoryhome party

1.5 cups (200g) rice

1/2 minced onion

50ml white wine

40g butter

40g grated Parmesan cheese

800ml chicken stock (or warm broth)

2 tbsp olive oil

a pinch of salt

a pinch of black pepper

Recipe

Keep the stock warm in a pot throughout cooking, and finely mince the onion.
Heat a pan with olive oil and sauté the minced onion over low heat until translucent.
Add the unrinsed rice and toast for 2–3 minutes to coat the grains with oil.
Pour in the white wine and cook over high heat to evaporate the alcohol and acidity.
Add warm stock 1–2 ladles at a time, just enough to cover the rice, and cook over medium heat, stirring continuously.
Each time the stock is nearly absorbed, add more stock and continue cooking until the rice has a slight bite (al dente) at the center.
Turn off the heat, add cold butter and Parmesan cheese, and shake the pan to emulsify (mantecatura).
Once the consistency is smooth and creamy, spread on a plate, sprinkle with black pepper, and serve.

Sauté onion and toast rice in olive oil.
Gradually add white wine and warm stock to cook the rice.
Turn off the heat, add butter and cheese, and shake the pan to achieve the right consistency before plating.

Cooking tips

The stock must be kept warm and added little by little so the rice cooks evenly and becomes tender.
The mantecatura step must be done off the heat to prevent the butter and cheese from separating and to achieve a savory blend.
Risotto rice should not be rinsed; using it straight from the package preserves its characteristic starchy texture.

Recommended for

Those who want to properly learn the cooking techniques of authentic Italian risotto.
Those who want to enjoy the rich flavors of wine and cheese at home.
Those who want to prepare a special Western meal for a special occasion.

Ttukdak Hyung's Basil Cream Risotto

A high-quality risotto made by sautéing raw rice directly in wine and cream sauce, then topped with fragrant basil pesto and plump shrimp.

25 minNormalRice bowls

ricewhite winemilkcarbonara powderchicken stock

chef's touchrefined dishWestern

Ttukdak Hyung's Pork Jowl Cream Risotto

A rich cream risotto made in a rice cooker without standing over the stove, paired with sweet and savory braised pork jowl for a fantastic combination

40 minNormalRice bowls

ricepork jowlshiitake mushroomsbutton mushroomsonion

Western-stylerice cooker dishgourmet dish