Kimchi Risotto (Korean-Italian Fusion)
Master the art of Kimchi Risotto with our simple recipe—where creamy Italian risotto meets the bold kick of Korean kimchi.
Equipment
- Heavy-bottomed wide pan or risotto pot (10-12 inch diameter)
- Wooden spoon (flat-edged preferred) for gentle stirring
- Ladle (for adding hot stock gradually)
- Chef’s knife and chopping board (for aromatics and kimchi)
- Small bowl or sieve (to strain kimchi juice)
- Measuring cups and spoons
- Separate saucepan to keep stock hot
- Microplane grater (for cheese and ginger)
- Optional: Thermometer if making onsen eggs or precise temperature cooking
Ingredients
- 1 ½ cup Arborio rice (or Carnaroli rice)
- 200-300g Kimchi (chopped)
- ¼ to ½ cup Kimchi juice
- 4 to 5 cup Chicken stock or vegetable stock
- 40-60g Unsalted butter
- 1-2 teaspoon Olive oil or neutral oil (vegetable/grapeseed)
- 1 small onion Shallots or onions (finely diced)
- 2-3 cloves Garlic (minced)
- 1 teaspoon inger (minced or grated)
- 2-3 teaspoon Gruyère or Parmesan cheese (grated
- to taste Salt and freshly ground black pepper
- 1 teaspoon Sesame oil
Instructions
Nutritional Information
- Calories: 400-450 kcalProtein: 7-10 gFat: 8-12 g (depending on butter and cheese amounts)Carbohydrates: 70-75 gFiber: 3-4 gSaturated Fat: 3-5 gSodium: 500-700 mg (varies with kimchi and stock salt content)