– 250 g Carnaroli rice
– 80 g Butter
– 80 ml Dry white wine
– 150 g Grated cheese
– 500 ml vegetable broth
– (as much as needed) salt- pepper
– (as much as needed ) EVO oil
Toast the dry rice in a pan.
Cover with vegetable broth made only of celery. Let cook for about 10 min, then stir the rice and continue to pour a little at a time vegetable broth. When the rice is al dente add a couple tablespoons of evo oil.
Stir for a couple of minutes and add the parmesan cheese and butter for the creaming.
Prepare the burrata to be coarsely chopped and kimchi.
Add a tablespoon of the sauce.
Blend the other kimchi to obtain an emulsion.
Arrange the risotto with a few pieces of burrata and finish with the kimchi emulsion.
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)
