Cheesy Gochujang Risotto

Gochujang risotto topped with scallions with sweet chilli jam on the side.

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While in no way a traditional flavor combination, this lovely, warming gochujang risotto is undoubtedly delicious. Sweet, spicy, 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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian

Keyword: fusion, gochujang rice

Servings: servings

Calories: 461kcal

Author: Kate Phillips

Ingredients

1 tablespoon olive oil
6 slices of 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 or carnaroli
½ cup white wine
6 cups hot chicken stock or vegetable stock
½ 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 leaves (coriander)

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, to cook the alcohol off. At this point, you're ready to start adding your hot 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).

PRO TIP: Your stock must be hot when you add it to the risotto - this will help it cook quicker and more evenly. You can warm it on the stovetop in a separate pan, or microwave it first.

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.

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