Crispy Nurungji Risotto
Crispy Nurungji Risotto
Easy and Flavorful Mushroom Cream Nurungji Risotto Recipe
While traditional risotto is made by cooking raw rice grains, this recipe offers a delightful shortcut by using leftover nurungji (scorched rice)! It’s a fantastic way to transform simple nurungji into a creamy, savory dish bursting with the flavors of mushrooms and cheese. Perfect for a quick and satisfying meal!
Main Ingredients- 200g Nurungji (scorched rice, ensure it’s crispy)
- 2 King Oyster Mushrooms (sliced into bite-sized pieces)
- 2 Sausages (sliced or diced)
- 1 slice Cheddar Cheese (adjust to your preference)
Seasoning & Aromatics- 1 tsp Minced Garlic (for aromatic depth)
- 400ml Milk (for a creamy texture)
- 2 Tbsp Butter (key for rich flavor)
- 1 Tbsp Chicken Stock (enhances umami)
- Pinch of Black Pepper (to taste)
- Pinch of Salt (to adjust seasoning)
- 1 tsp Minced Garlic (for aromatic depth)
- 400ml Milk (for a creamy texture)
- 2 Tbsp Butter (key for rich flavor)
- 1 Tbsp Chicken Stock (enhances umami)
- Pinch of Black Pepper (to taste)
- Pinch of Salt (to adjust seasoning)
Cooking Instructions
Step 1
Prepare all your ingredients. Slice the king oyster mushrooms into enjoyable bite-sized pieces, and slice or dice the sausages as you prefer. Lightly break the nurungji into manageable pieces, being careful not to crumble it completely.
Step 2
Heat a deep pan or pot over medium heat. Add 2 tablespoons of butter and melt it, being careful not to burn it. Allow the butter to become fragrant.
Step 3
Once the butter is melted, add 1 teaspoon of minced garlic and sauté for about 30 seconds until fragrant. Watch closely to prevent the garlic from burning.
Step 4
When the garlic is aromatic, add the 2 sausages and cook until they are nicely browned and slightly crispy. The fat rendering from the sausages will add extra flavor.
Step 5
Once the sausages are cooked, add the sliced king oyster mushrooms. Sauté until the mushrooms soften and become lightly golden. Their chewy texture will add a wonderful dimension to the risotto.
Step 6
Pour in 400ml of milk. Once the milk begins to simmer, reduce the heat slightly, cover the pot, and let it gently bubble for about 2-3 minutes to prevent boiling over.
Step 7
Add the 200g of nurungji to the simmering milk. Stir continuously as it cooks, allowing the nurungji to absorb the liquid and soften, transforming into a risotto-like consistency.
Step 8
As the nurungji softens, add the 1 slice of cheddar cheese. Stir gently until the cheese is fully melted, adding creaminess and a delicious cheesy flavor.
Step 9
Stir in 1 tablespoon of chicken stock. This ingredient is a secret weapon for adding a deep, savory umami note to your dish.
Step 10
Finally, season with a pinch of black pepper. Continue to stir and cook until the risotto reaches your desired thick and creamy consistency. Taste and add a pinch of salt if needed to perfect the seasoning.
Step 11
Voila! Your delicious and creamy nurungji risotto is ready. Enjoy the unique texture contrast between the slightly chewy nurungji and the smooth, creamy sauce!
Step 12
This dish makes for a simple yet hearty meal, perfect for lunch or dinner. Enjoy your delicious meal today!
