Chicken Rice Risotto by Rontree Chan

Serve 2


~ Arborio rice
~ 3 Tbsp of 'Soup Restaurant Sam Sui Ginger Paste'
~ One bundle of pandan leaves
~ 1/2 white onion diced
~ 1 Tbsp minced garlic
~ 1 can of chicken stock mix with 3 can of water
~ 2 Tbsp salted butter
~ 2 pieces boneless chicken thigh poached in stock for 10-12mins then dip in ice cold water.
~ chopped spring onion
~ some grated Parmesan cheese for garnish.


~ in a heated pan, add 2 Tbsp olive oil + 1 Tbsp butter.
~ add in onion and garlic sauté till fragrant
~ add in raw arborio rice and stir to let rice absorb the flavour.
~ add in 1 Tbsp of ginger purée, pepper and salt, and stir cook for another 2 mins.
~ add in a ladle of chicken stock and keep stirring till it almost absorbed by the rice. In between add in the ginger purée.
~ remove the pandan during half way cooking or when the rice turn thicken and creamy.
~ keep adding chicken stock on ladle at a time till the rice cook till 'al dante'.
~ after 1/2 hr of continuous stirring, add in spring onion and 1 tbsp butter. In between can add some grated cheese.
~ serve right away with chicken thigh and garnish spring onion and grated Parmesan.