Easy Gochujang Risotto
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Recipe Intro From katchaomeow
This creamy, cheesy, and spicy gochujang risotto is a fusion of Italian comfort and bold Korean flavors. Made with RiceSelect Arborio Rice, this easy risotto combines the richness of Parmesan with the heat of gochujang, resulting in a decadent dish that will satisfy all your senses. Perfect for weeknight dinners or special occasions, it’s a unique take on a classic favorite that’s sure to impress.
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Recipe Card
ingredients
- 2 tablespoons unsalted butter
- 1/2 white onion, diced
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon minced garlic
- 1 1/2 cups RiceSelect Arborio Rice
- 1/2 cup soju (Korean wine) or dry white wine
- 1 teaspoon kosher salt
- 4 cups chicken bone broth
- 1 1/2 cups grated Parmesan cheese, divided
- Soft boiled eggs, for topping
- Toasted sesame oil, for topping
- Sesame seeds, for topping
- Diced green onion, for topping
Method
Step 1
In a large pan over medium heat, melt the butter.
Step 2
Add the diced white onion and cook until translucent, stirring occasionally to avoid burning.
Step 3
Stir in the gochujang until fully incorporated, followed by the minced garlic. Cook for about 1 minute.
Step 4
Add RiceSelect Arborio Rice and stir, cooking for 3-5 minutes until the rice is lightly toasted.
Step 5
Pour in the soju (or white wine) and salt, cooking until the liquid has evaporated.
Step 6
Gradually add the chicken bone broth, 1 cup at a time, allowing the rice to absorb most of the liquid before adding more. This process should take around 20 minutes, or until the rice is cooked al dente.
Step 7
Fold in 1 cup of grated Parmesan cheese until creamy.
Step 8
Serve topped with the remaining Parmesan cheese, a soft-boiled egg, a drizzle of toasted sesame oil, sesame seeds, and diced green onions. Enjoy!