Steps

1. Measure 180g rice.
   🕒 01:13
2. Crush 20g garlic with the side of a knife and mince it.
   🕒 01:27
3. Add 2 tbsp olive oil to a frying pan and sauté the minced garlic.
   🕒 02:35
4. Once the garlic is colored, add the unwashed 180g rice and sauté. [Expert Tip!] Not washing the rice helps it become stickier, resulting in a creamy texture.
   🕒 03:48
5. Separately, boil hot water.
   🕒 04:24
6. Once the rice becomes glossy, add hot water until the rice is just submerged.
   🕒 04:46
7. Add 2 red chili peppers and Kore! Uma!! Tsuyu 3 tbsp and 1 tsp, then simmer over medium heat.
   🕒 05:00
8. When the liquid reduces, repeat the process of adding hot water. [Expert Tip!] If you use cold water instead of hot water, the risotto will become sticky, so always use water that is 90 degrees Celsius or hotter. Mixing too much will make it porridge-like, so gently shaking the pan is sufficient.
   🕒 05:33
9. While simmering, beat 2 eggs.
   🕒 09:44
10. Simmer for about 20 minutes, then turn off the heat just before the rice is cooked through, and let any remaining moisture evaporate.
    🕒 19:43
11. Let the risotto cool down slightly by fanning the pan. [Expert Tip!] If you mix in the egg mixture while it's hot, it will solidify too much and become crumbly, so it's important to let it cool down slightly.
    🕒 20:54
12. With the heat off, add the beaten eggs and mix roughly.
    🕒 21:36
13. If necessary, apply light heat until it reaches a semi-cooked (half-boiled) state.
    🕒 22:26
14. If it lacks flavor, season with 2 pinches of salt.
    🕒 22:36
15. Once perfectly semi-cooked, transfer to a serving dish.
    🕒 23:16
16. As desired, scatter sliced red chili peppers and drizzle with olive oil, then it's done.
    🕒 23:42