Description
Indulge in the perfect fusion of Korean and Italian flavors with this Cheesy Gochujang Risotto. Creamy arborio rice cooked to perfection with a spicy kick from gochujang, and a decadent mix of Parmesan and mozzarella cheeses.
Ingredients
Scale
For the Risotto:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion (finely diced)
- 2 cloves garlic (minced)
- 1 cup arborio rice
- ¼ cup dry white wine (optional)
- 4 cups low-sodium chicken or vegetable broth (warmed)
- 1 tablespoon gochujang (Korean chili paste)
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and black pepper to taste
- Sliced green onions and toasted sesame seeds for garnish (optional)
Instructions
- Sauté Aromatics: In a large saucepan, heat the butter and olive oil over medium heat. Add the diced onion and cook until soft. Stir in garlic.
- Cook Rice: Add arborio rice and cook briefly. Pour in wine if using. Slowly add warm broth, stirring until absorbed.
- Finish Risotto: Stir in gochujang, soy sauce, sesame oil, and cheeses until creamy. Adjust seasoning.
- Serve: Garnish with green onions and sesame seeds. Serve hot.
Notes
- Adjust the amount of gochujang based on your spice preference.
- This dish pairs well with grilled shrimp, sautéed mushrooms, or a soft-boiled egg for added protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Italian Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 35 mg
