Description
This Cheesy Gochujang Risotto is a delightful fusion of Korean and Italian flavors, combining creamy Arborio rice with spicy Korean chili paste, rich cheeses, and savory seasonings. Perfect as a comforting main dish, it features a smooth, creamy texture with a spicy kick balanced by tangy soy sauce and rice vinegar, garnished with fresh green onions and sesame seeds.
Ingredients
Scale
Base Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Rice & Flavorings
- 1 cup Arborio rice
- 1 tablespoon gochujang (Korean chili paste)
- 4 cups low-sodium chicken or vegetable broth, warmed
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
Cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Garnish
- 2 green onions, sliced
- Sesame seeds (for garnish)
Instructions
- Sauté Aromatics: In a large saucepan or deep skillet, heat sesame oil and butter over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for an additional minute to release its aroma.
- Toast the Rice: Add the Arborio rice to the pan and cook for 1–2 minutes, stirring frequently, until the rice is lightly toasted. This step helps develop the nutty flavor and prepares the rice to absorb liquids evenly.
- Add Gochujang: Stir in the gochujang and cook for another minute. This allows the chili paste to release its bold flavors and infuse the rice with a spicy depth.
- Cook the Risotto: Begin adding the warm broth one ladle at a time, stirring continuously. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is tender and creamy, approximately 18–20 minutes.
- Incorporate Cheeses and Seasonings: Once the rice reaches the desired creaminess, stir in the grated Parmesan, shredded mozzarella, soy sauce, and rice vinegar. Mix thoroughly until the cheeses melt and the risotto is smooth and creamy. Taste and adjust seasoning as needed.
- Serve and Garnish: Serve the risotto hot, garnished with sliced green onions and a sprinkle of sesame seeds for a fresh and nutty finish.
Notes
- Adjust the amount of gochujang according to your preferred spice level.
- For added texture and nutrition, consider mixing in sautéed mushrooms, fresh spinach, or cooked chicken.
- To make this recipe vegan, substitute the butter with plant-based butter and use vegan cheese alternatives; also opt for vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Korean-Italian
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 460
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg
