Description
A flavorful and creamy Cheesy Gochujang Risotto combining the spicy Korean chili paste with classic Italian arborio rice, enriched with crispy bacon, parmesan, and vibrant garnishes like lime zest, cashew nuts, and cilantro for a comforting and unique 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
Garnishes
- 2 tablespoons cashew nuts, lightly crushed
- 1 tablespoon sweet chilli jam
- A handful of cilantro (coriander) leaves
Instructions
- Cook the bacon: Heat the olive oil in a large, high-sided pan over medium-high heat. Add the chopped streaky bacon pieces and cook them until they become lovely and crispy. Once done, remove the bacon from the pan and set aside on a plate.
- Soften the onions: Decide whether to keep the bacon grease for extra flavor or drain it. Reduce the heat to medium and add the finely diced onion, sliced scallions, and 1 teaspoon salt to the pan. If you drained the bacon grease, add a little olive oil now. Cook while stirring for about 5 minutes until the onions become soft and translucent. Add the crushed garlic and grated ginger, then cook and stir for another minute to release their aromas.
- Add the gochujang, rice, and wine: Stir in the gochujang paste with the softened onions for a couple of minutes to develop its flavor. Add the arborio rice, stirring well to coat the grains with the gochujang. Pour in the white wine and continue stirring as it bubbles and reduces, allowing the alcohol to cook off, about 2-3 minutes.
- Add the stock gradually: Begin adding the hot chicken or vegetable stock a ladleful at a time, stirring continuously until each addition is almost fully absorbed before adding the next. Continue this process until most of the stock is used and the rice is cooked al dente – tender but still slightly firm to the bite.
- Garnish and serve: Turn off the heat. Stir in the grated parmesan and half of the crispy bacon to melt the cheese throughout the risotto. Taste and adjust the salt if necessary. Spoon the risotto into serving plates and top with a drizzle of sweet chilli jam, crushed cashew nuts, a scattering of cilantro leaves, and lime zest for a fresh, vibrant finish. Serve immediately and enjoy.
Notes
- Keeping the bacon grease enhances the flavor of the dish significantly.
- You can substitute chicken stock with vegetable stock for a vegetarian option, but bacon is included so it won’t be vegetarian unless omitted.
- Stirring constantly while adding stock is essential to achieve the creamy texture characteristic of risotto.
- Adjust the amount of gochujang paste to your preferred spice level.
- Serve the risotto immediately as it tastes best fresh and creamy.
