– 100g Carnaroli rice
– 400g Samgye-tang broth
– 200g Chicken meat from Samgye-tang
– 20g Onion
– 10g Carrot
– 10g Spring onions
– Seaweed
– Toasted sesame oil
– Extra virgin olive oil
– Salt, pepper
For garnish
– Chives
Dilute Samgye-tang broth with a little water
Put a pan heated with olive oil, stew onion, carrot, chopped spring onions then add Carnaroli rice and season with a little salt and pepper. Lightly toast the rice and cook for about 18 minutes, adding the samgye-tang broth as you go
Meanwhile, break up the chicken and season with a little salt, pepper and toasted sesame oil
When finished cooking, stir in a little toasted sesame oil then season with salt and pepper
Arrange the risotto on the plate, then place the seasoned chicken on top and garnish with chopped chives
Education:
– Graduated from La Scuola Internazionale di Cucina Italiana (ALMA) Culinary School
Career:
– Work experience at Michelin 2-star restaurant ristorante seta by antonio guida (Michelin 2-star) in Mandine Oriental Hotel
– Wrote a book on pasta and risotto cooking and taught Italian home cooking and course cooking classes (Class 101), currently running YouTube channel “Kim Milan”
– Chef for the 2024 Korea-Italy 140th Anniversary Commemorative Event
– Currently Chef at Milan Korean Restaurant (Charcoal)
