Description
A flavorful and creamy risotto infused with spicy Korean gochujang paste, crispy bacon, parmesan, and a hint of lime zest, garnished with sweet chili jam, crushed cashews, and fresh cilantro for an exciting fusion dish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 6 pieces of streaky bacon, chopped
- 1 onion, finely diced
- 1 teaspoon salt
- 3 scallions (spring onions), finely sliced
- 4 cloves garlic, crushed
- 1-inch piece of ginger, grated
- 2 tablespoons gochujang paste
- 2 cups arborio rice
- 1/2 cup white wine
- 6 cups hot chicken or vegetable stock
- 1/2 cup parmesan, finely grated
- Zest of 1 lime
- 2 tablespoons cashew nuts, lightly crushed
- 1 tablespoon sweet chilli jam
- A handful of cilantro (coriander) leaves
Instructions
- Cook the bacon: Heat olive oil in a large, high-sided pan or skillet over medium-high heat. Add chopped streaky bacon and cook until crispy. Remove bacon and set aside on a plate.
- Soften the onions: Keep the bacon grease for flavor or drain it if preferred. Reduce heat to medium. Add diced onion, scallions, and salt to the pan (add more olive oil if drained bacon grease). Cook with stirring for about 5 minutes until onions become translucent and softened. Add crushed garlic and grated ginger, cook stirring for another minute.
- Add the gochujang, rice, and wine: Stir in gochujang paste and cook for a couple of minutes to enhance flavor. Add arborio rice and stir to coat grains in the paste. Pour in white wine and stir as it simmers for a few minutes until alcohol evaporates.
- Add the stock: Gradually add hot stock, one ladleful at a time, stirring continuously until each ladle is absorbed before adding the next. Continue this process until most of the stock is absorbed and the rice is al dente, with a slight bite to it.
- Garnish and serve: Turn off heat, add grated parmesan and half the crispy bacon to the risotto, stirring until cheese melts through. Adjust salt to taste. Serve the risotto divided on plates, topped with a drizzle of sweet chilli jam, crushed cashew nuts, a scattering of cilantro, and lime zest. Enjoy immediately.
Notes
- For best flavor, retain the bacon grease to cook the onions and aromatics.
- Use hot stock throughout to ensure even cooking of the risotto.
- You can substitute chicken stock with vegetable stock for a vegetarian version (omit bacon accordingly).
- Adjust the quantity of gochujang paste for desired spiciness level.
- Serve the risotto immediately as it is best enjoyed fresh and creamy.
