①Boil water(excluding ingredients) in a pot, add salt(around 1% of the water), and watercress. Boil for around 10 seconds. Drain it in a colander, squeeze out the excess water, and cut it into 2-3 cm pieces.

②Mince the onion and garlic.

③Cut the chicken thigh into bite-sized pieces.

④Place the watercress(①), garlic (②), walnuts, and olive oil(A) into a food processor and blend until smooth.

⑤Add the Parmigiano Reggiano and mix briefly.

⑥Heat olive oil in a frying pan. Add the onion and sauté the medium heat until it softens.

⑦Sauté the chicken thigh(③) and salt, and once the fat starts to render, add the rice. Cook over medium heat, stirring to coat each grain of rice with the fat.

⑧Add 200ml of boiling chicken bouillon, reduce the heat to low, and simmer until the liquid is absorbed and small holes appear on the surface.

⑨Once holes appear on the surface, add 80 ml of the remaining chicken bouillon each time, repeating this process for 15 to 20 minutes while stirring occasionally to prevent sticking.

⑩Once the rice has expanded and has a slight bite to it, add the watercress paste(⑤), give it a quick stir, and turn off the heat. Serve in bowls and it’s ready!