Description
This Cheesy Gochujang Risotto is a delicious fusion dish that combines the creamy texture of traditional Italian risotto with the spicy, savory flavor of Korean gochujang. Perfect as a comforting main course, it features tender Arborio rice cooked slowly with broth, garlic, and onion, then enriched with cheeses and a touch of butter for richness. The gochujang adds a vibrant kick that perfectly balances the creaminess.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/4 cup dry white wine (optional)
Liquid and Seasoning
- 4 cups low-sodium chicken or vegetable broth, kept warm
- 1–2 tablespoons gochujang (Korean chili paste)
- Salt and black pepper to taste
Cheese and Finishing
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon unsalted butter
Garnishes (Optional)
- Chopped scallions
- Sesame seeds
Instructions
- Sauté Aromatics: In a large saucepan, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent, approximately 3–4 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Toast Rice: Add Arborio rice to the pan and stir continuously for 1–2 minutes to lightly toast the rice and coat it in the oil, enhancing its flavor and texture.
- Deglaze with Wine: If using white wine, pour it into the pan now and allow it to simmer, stirring occasionally, until the liquid is mostly absorbed by the rice.
- Add Broth Gradually: Begin adding the warm broth one ladle at a time. Stir often and wait for the rice to absorb most of the liquid before adding the next ladle. This process helps release the rice’s starch and create a creamy texture.
- Incorporate Gochujang: After about 15 minutes of cooking and stirring, stir in 1 to 2 tablespoons of gochujang to infuse the risotto with its signature spicy, savory Korean flavor. Continue adding broth and stirring until the rice is tender and creamy, about 20–25 minutes total.
- Finish with Cheese and Butter: Remove the pan from heat. Stir in grated Parmesan, shredded mozzarella, and unsalted butter until everything is melted and the mixture is smooth and creamy.
- Season and Serve: Taste the risotto and season with salt and freshly ground black pepper as needed. Serve hot, garnished with chopped scallions or sesame seeds if desired for added freshness and texture.
Notes
- Adjust the amount of gochujang to suit your preferred level of spiciness.
- For extra richness and protein, consider topping the risotto with a soft-boiled egg or grilled shrimp.
- This dish is best enjoyed immediately for optimal texture, but leftovers can be gently reheated with a splash of broth to restore creaminess.
