Kimchi Risotto (Korean Recipe)

It is fusion dish combining kimchi,the world's super food,and traditional Korean food,with the risotto of Italy.the refreshing and plain taste of kimchi changes the oily and greasy taste of other ingredients and adds more flavor to the dish.as kimchi plays a role in reducing the oily taste of the risotto ,this kimchi risotto can be enjoyed by anyone.

Cook Time

Cook time: 1 hour

Ready in: 1 hour

Yields: 2 servings

Ingredients

• 1 1/2 cups rice
• 150 gm kimchi
• 80 gm raw shitake mushrooms
• 2 tbs olive oil
• 3 tbs minced onions
• 1 tbs minced garlic
• 2 tbs white wine
• 2 1/2 cups chicken stock
• a pinch Parmesan cheese powder
• little lemon zest
• little black pepper and salt

How To Make

1. Cleanse the rice thoroughly,soak the rice into water for 30 minutes and strain the rice.
2. Remove the seasoning of the kimchi,rinse off the kimchi,and cut into a smaller size.remove the water in the kimchi and cut the raw shitake mushrooms into a bigger size.
3. Heat the olive oil in a pan,roast the minced garlic and onions to add fragrances,add and roast the rice and roast the kimchi,shitake mushrooms and white wine.
4. Pour chicken stock 3 to 4 times,fully stir the pan and add salt and black pepper.
5. Pour the above into a bowl and sprinkle Parmesan cheese powder and lemon zest on top and serve.

Cooking Tip

If there is no kimchi,cubed radish kimchi can be used instead.in addition,if both kimchi and cubed radish kimchi are not available add some minced jalapeno to give the risotto a spicy and refreshing taste.