Kimchi Risotto

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Kimchi Risotto

Yield 2 (generously)

Author Adrian Filice

This risotto combines the creamy, comforting qualities of traditional Italian risotto with the spicy, tangy flavours of kimchi.

Ingredients

Kimchi Risotto

• 1 small yellow onion, diced
• 1 tbsp butter
• ½ cup kimchi, diced
• 1 clove garlic, minced
• 1 cup arborio rice
• ¼ cup white wine or dry vermouth
• 2.5 cups chicken or vegetable stock
• ¼ cup grated parmesan
• ½ tsp salt

Instructions

1. Heat stock in a saucepan on medium low heat
2. In a separate saucepan heat butter on medium heat, add onions and kimchi
3. Once onions are translucent add arborio rice and toast until the edges of the grains are translucent
4. Add garlic and a splash of white wine/vermouth to deglaze
5. Once the wine/vermouth has evaporated add one ladle of warm stock to the rice and stir until absorbed
6. Repeat step 5 until rice is al dente in texture
7. Add parmesan and salt
8. Serve topped with green onion or additional parmesan