Description
This Cheesy Gochujang Risotto is a creamy, comforting fusion dish combining the rich Italian risotto technique with the spicy, savory flavors of Korean gochujang chili paste. It’s an easy stovetop recipe featuring tender Arborio rice cooked slowly in warm broth, enriched with Parmesan and mozzarella cheeses, and finished with a touch of buttery goodness. Perfect for those who crave a hearty yet flavorful vegetarian main course with a spicy kick.
Ingredients
Scale
Main 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)
- 4 cups low-sodium chicken or vegetable broth, kept warm
- 1–2 tablespoons gochujang (Korean chili paste)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
Garnish
- Chopped scallions or sesame seeds (optional)
Instructions
- Prepare the base: In a large saucepan, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3–4 minutes, stirring occasionally to prevent browning.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds to release its fragrance without burning.
- Toast the rice: Add the Arborio rice to the pan and toast it for 1–2 minutes, stirring frequently to coat the grains evenly with oil and slightly toast them, enhancing the nutty flavor.
- Deglaze with wine: If using, pour in the dry white wine, and let it simmer until mostly absorbed by the rice, imparting a subtle acidity and depth to the dish.
- Start adding broth: Begin adding the warm broth one ladle at a time. Stir often and allow each addition to be absorbed before adding more broth. This gradual process helps the rice release its starch for a creamy texture.
- Incorporate gochujang: After about 15 minutes of cooking, stir in 1 to 2 tablespoons of gochujang depending on your preferred spice level. Continue adding broth while stirring until the rice is tender and has a creamy consistency, approximately 20–25 minutes total cooking time.
- Finish with cheese and butter: Remove the risotto from heat and immediately stir in the grated Parmesan, shredded mozzarella, and unsalted butter until fully melted and smooth, creating a rich, cheesy finish.
- Season and serve: Taste and season with salt and black pepper as needed. Serve the risotto hot, garnished with chopped scallions or sesame seeds if desired for an added crunch and visual appeal.
Notes
- Adjust the amount of gochujang according to your spice preference; start with less if uncertain.
- For extra richness and protein, top with a soft-boiled egg or grilled shrimp.
- This dish is best enjoyed immediately but can be gently reheated with a splash of broth to restore creaminess.
