Can I make the risotto ahead of time?

Risotto is generally best cooked and enjoyed right away - as it sits, the rice absorbs more liquid and can become a little soft. But, you can absolutely reheat leftovers and enjoy it - just add a splash of water or stock to loosen it up as you heat it either in the microwave or the stove-top. If you're making risotto for a dinner party, I recommend using the technique I learned at Le Cordon Bleu in London. Add roughly half the stock to the rice, then spread the par-cooked risotto out onto a lined oven tray (this cools it down quickly and prevents overcooking). Pop into the fridge, covered with clingfilm. Then, when you're ready to serve, all you need to do is add the risotto back to the pot and finish adding the stock and it'll be PERFECT.

How spicy is the risotto?

It does have a slight spice kick, so if you're worried, you can reduce the amount of gochujang paste to 1 tablespoon.

Do I have to use bacon?

No! You can skip the bacon if you like.

Cheesy Gochujang Risotto

Description

While in no way a traditional flavor combination, this lovely warming risotto, packed with gochujang paste, is undoubtedly delicious. Sweet, spicy and loaded with crispy bacon and sharp parmesan, it’s a wonderful twist on a classic. Plus, any leftovers mean you have the perfect opportunity to make cheesy stuffed arancini balls.

Ingredients

Units Scale

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, hot
1/2 cup parmesan, finely grated

To serve -

Zest of 1 lime
2 tablespoons cashew nuts, lightly crushed
1 tablespoon sweet chilli jam
A handful of cilantro (coriander) leaves

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Instructions

Cook the bacon. Heat the olive oil in a large, high-sided pan or skillet over medium-high heat. Add the bacon, and cook until lovely and crispy. Remove from the pan and set aside on a plate for now.
Soften the onions. You can either drain the bacon grease or keep it (I recommend keeping it for the best flavor!) Reduce the heat to medium, then add your diced onion, scallions and 1 teaspoon of salt (and a little more olive oil if you’ve drained the bacon grease) to the pan. Cook, stirring, for about 5 minutes or until the onion has started to change color (it’ll look more transparent) and has softened nicely. At this point, add the garlic and ginger and cook, stirring, for another minute.
Add the gochujang, rice and wine. Add your gochujang paste and stir it through the onions for a couple of minutes, to help develop its flavor. Then add your rice and stir so the grains are coated in the gochujang. Pour in your wine and stir as it bubbles up for another few minutes and the alcohol cooks off. At this point, you’re ready to start adding your stock.
Add the stock. Pour in a ladleful of the hot stock, and stir it through the rice until it’s been absorbed. Add another ladleful, stir, then add another ladleful. Continue in this way until you’ve used most of your stock, and the rice is al dente (it’ll taste cooked, but still have a little bite to it).
Garnish and serve. Turn the heat off, then add the grated parmesan and half the crispy bacon and stir it through the risotto so the cheese melts into it. Taste, and add a little more salt if you think it needs it. Divide the risotto between plates, then top with a drizzle of sweet chilli jam, crushed cashew nuts, a scattering of cilantro and the lime zest Enjoy right away.

Notes

LEFTOVERS? MAKE CHEESY STUFFED ARANCINI: You have everything you need to make the perfect little snacks if you have any risotto leftover. Simply form your cold risotto into balls (pop a piece of cheese in the middle if you like), then coat the balls in flour, egg and breadcrumbs. You can either deep-fry them for a couple of minutes until golden and super crispy or pop them into the air fryer (or oven) at 400F/200C for 15 minutes, with a good drizzle of olive oil, turning them over halfway through. I love serving them with gochujang aioli on the side.

STORAGE INSTRUCTIONS: The risotto will keep well for 3 days in the fridge. For the best texture, add a little water (or stock) when you reheat it (this will help to loosen it up). Reheat it until piping hot in the microwave, or on the stove top.

INGREDIENT NOTES: Gochujang paste is a sweet and spicy Korean fermented chili paste – you can find it in the international aisle at most larger grocery stores, Asian grocery stores or you can find it on Amazon. Skip the bacon if you want to make this vegetarian.

HOW TO MAKE THE RISOTTO IN AN INSTANT POT: Follow the recipe up until you add the stock, using the ‘sauté’ mode on your Instant Pot. Because no liquid will evaporate in the Instant Pot, you’ll need to halve the amount of stock you’re adding (so use 3 cups). Instead of adding a ladleful of stock at a time, add all of it, then seal your Instant Pot and set it on high pressure for 8 minutes. Use the rapid release (being very careful of the steam!) Stir through the parmesan and bacon, and serve as per the recipe. It will look a little liquidy when you remove the lid but don’t worry – once you stir it and mix through the parmesan you’ll find it thickens up perfectly. If it’s really not thickening, just pop the sauté mode on and stir it for a couple of minutes.

Prep Time: 10
Cook Time: 30
Category: rice
Method: stove top
Cuisine: italian

Nutrition

Serving Size: 350g
Calories: 461
Sugar: 5.3g
Sodium: 1006.1mg
Fat: 14.8g
Saturated Fat: 4.8g
Unsaturated Fat: 9.2g
Trans Fat: 0g
Carbohydrates: 61.4g
Fiber: 1.4g
Protein: 15.7g
Cholesterol: 24.3mg