Japanese style risotto

1. Ingredients:
- Chicken thighs: 3
- Rice: 2 scoops (for 3 to 4 people)
- Carrot: 1
- Gobo root: 1 (about 8 inches)
- Soy sauce: 2 spoons
- Black pepper
- Mirin: 1 tea spoon. If you don't have mirin, use 1 spoon rice white (or even white wine)
-Water: 5 scoops

2. Method
- Use non-stick pan to cook the chicken, no oil added, for  25 minutes (15 minutes for skin side) until you see the brown color of the chicken skin

 

- Cut the chicken into small pieces, add 1 spoon of soy sauce, mirin and pepper, marinate for 5 to 15 minutes (if you have time).

- While cooking chicken, you can wash rice and prepare vegetables: slicing carrot and gobo root.

- Preheat the bowl for 2 minutes, use saute setting for Breville Risotto Plus 
- Put rice, water, carrot, gobo, 1 spoon of soy sauce, mix well, then add the chicken meat in the top of the mixture

- Close lid, wait until broiling five minute, change to risotto setting

- After 10 minutes, stir all the mixture and check the water level. If you think the rice is too dry (depend on the rice, here I choose Japanese rice), add 1 more scoop of water
- The cooking process will be done within 20 minutes. You can keep warm to make the rice softer.
- Serving with a bowl a miso soup will be a best match!