Perilla Chicken Breast Risotto

Cut the chicken tenderloin into bite-size pieces.

Finely chop the onion and garlic.

Heat olive oil in a pan and sauté the chopped onion and garlic.

Add the chicken tenderloin and cook until the surface is browned.

Add the rice and sauté for 2–3 minutes.

Add small amounts of stock little by little while stirring continuously.

Continue adding stock as needed until the rice is cooked.

Add perilla powder and milk, and mix well.

Season with salt and pepper to taste.

Transfer the finished risotto to a bowl and finish with sesame oil and perilla powder.