Risotto of Alaska Pollock roe, Chinese cabbage and dried scallop


Ingredients:
Alaska Pollock roe —– 50g
Rice —– 100g
Chinese cabbage —– 50g
Shredded dried scallop —– 30g
Broth —— 500ml
Salt —– 3g

Direction:
1. Boil rice with broth until cooked through; then reduce to medium heat.
2. Add Chinese cabbage and shredded dried scallop; boil them until Chinese cabbage turns soft and then add salt.
3. Garnish Alaska Pollock roe on the top.

Preparation time: 5 minutes
Cooking time: 20 minutes