Student Recipe: Tomato Mushroom 'Risotto'

1. Wash rice and while you wait for it to cook, prepare other ingredients.
2. Dice onions into small cubes. If you notice in the picture, I used diced carrots as well, but after eating I don't think carrots suit the overall taste so I think just leave that out.
3. Dice garlic finely.
4. Beat the egg.
5. Cut the cheese into smaller slices.
6. When rice is cooked, let it cool so it isn't too sticky.
7. Turn on the stove, throw in some cooking oil, wait for it to heat, then start with the onion.
8. When garlic turns yellow-ish, insert onions.
9. When onions begin to soften, insert mushrooms.
10. Stir fry everything for some time, and pour in 1/3 or 1/2 of the tomato paste. Add salt and pepper.
11. Push everything to one side, then put in the cooked rice.
12. Mix everything, then add the remaining tomato paste.
13. After all is evenly mixed, push everything to one side, then throw in the egg. Let it cook for a few seconds, (do not let it harden) then quickly mix everything together. This will make the rice sticky, korean-style.
14. Next, add in the slices of cheese. Stir everything so the cheese melts.
15. When you are about to finish, don't forget one tablespoon of mayonnaise. I recommend Kewpie mayo, it's from Japan and tastes awesome. Don't stir it in flame for too long, and transfer everything to a big bowl.

Labels: cooking, ingredients, recipe