Desirable to a tearful dish! --- Delicious, simple, fast! No longer have to eat risotto creamy stewed rice in the outside restaurant. . . (The two of them are delicious after all, but they are too tired to eat too much. Putting the refrigerator out the next day and taking out the microwave is also super delicious). . . Take a hard look at the steps and tips~
Onions and favorite ingredients are diced. (white mushroom / sausage...)
Forge a large spoonful of butter and fry the ingredients. Add a lot of lots of milk when you are in microfocus! Boldly add! Pour in the rice and mix well.
Add the egg yolk in turn, the cheese is broken, the milk is not enough (added into the rice), add a little salt and a lot of black pepper!
The milk is quickly sucked dry, stirred and waited for the rice to be brushed, sticky and full of chicken, then sprinkle with black pepper, not enough flavor and add some salt to adjust. Not enough milk can be added!
Black pepper, I used a small half bottle! The key to stewing rice is the butter/cheese/milk, which is the black pepper deity! ! ! Without it, I lost my style.
Don't be lazy about decorating anything~ (I still fry chicken chops)
1, the amount of black pepper should be enough, try to taste while cooking. 2, not salty and then add salt. 3, the amount of butter / milk / cheese can be adjusted while cooking, add amount. 4, milk is easy to be absorbed, like the sticky thick and heavy addition. (Don't be afraid to add more, boldly add! Will be slowly absorbed by rice grains) 5, small heat to medium heat to absorb sticky.