Chicken Breast Risotto

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Soak the glutinous rice for about 30 minutes and the glutinous barley for over 1 hour, and steam the barley once.
2. Blanch the shiitake mushrooms in water. Do not discard the shiitake soaking water; use it with vegetable scraps to make a vegetable broth.
3. Cut the soaked shiitake mushrooms, green bell pepper, red bell pepper, onion and duck breast into small squares, and mince the cheongyang chili pepper.
4. Stir-fry the minced cheongyang chili pepper and minced garlic, then add the chopped vegetables and breast meat and stir-fry.
5. Boil the glutinous rice and barley in the vegetable broth, then add the heavy cream and milk to make a porridge-like consistency.
6. Add the stir-fried ingredients, season with salt, and finish with the dried tomatoes on top.