Cheorwon Odae Rice Risotto

Slice the 2 onions and set aside.

Slice the 1 small carrot and set aside.

Slice the celery and set aside.

Prepare the 2 bay leaves.

Trim the chicken tail and skin, and make cuts in the breast area to help the broth extract well.

Boil water in a pot.

Add salt to the boiling water to extract flavors quickly through osmosis.

Add the prepared chicken and vegetables to the pot and simmer over medium heat for 1 hour and 30 minutes to make the broth.

Remove the chicken from the finished broth, debone it, and shred the meat into small pieces.

Drizzle olive oil in a pan, add the sliced onions, and sauté until translucent.

Add the Cheorwon Odae rice to the pan and stir-fry over medium heat until the surface of the rice grains cracks slightly and they are heated through.

Add a splash of white wine to the pan to evaporate the alcohol.

Add enough of the prepared broth to cover the rice and simmer for 20 minutes, stirring and adding more broth as needed.

Once the rice is cooked, reduce the heat to medium-low and stir while shaking the pan to release the starch and create a creamy consistency.

Add the shredded chicken and mix well.

Add extra virgin olive oil and Parmigiano Reggiano cheese, then mix.

Place the risotto on a plate and tap the bottom of the plate to spread it out evenly.