Kimchi Risotto
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Kimchi Risotto
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A delicious simple risotto made from caramelized kimchi and Gruyère cheese. It may not be traditional but it sure is tasty.
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Ingredients
- ½ cup kimchi juice (squeezed from kimchi)
- 100 grams kimchi (minced)
- 3 cups vegetable stock
- 2 tablespoons lard
- 7 grams garlic (minced)
- 1 cup Japanese short-grain rice
- 15 grams gruyere cheese (grated with a microplane)
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Instructions
- Squeeze the juice out of the kimchi using your hands to make ½ cup of juice and then weigh out 100 grams of squeezed kimchi. Mince the kimchi.
- Pour the vegetable stock into a pot and bring to a simmer over high heat. Turn down to low to keep warm.
- In another pot, add the lard and garlic and saute until fragrant.
- Add the minced kimchi and continue sauteing until the kimchi is translucent.
- Add the rice and stir until the rice has evenly absorbed all the oil.
- Add the kimchi juice along with a ladleful of hot vegetable stock and stir the rice until most of the water has been absorbed.
- Continue adding vegetable stock a ladleful at a time and stirring until the rice is your desired consistency. You may not need all the stock.
- When the rice is done, add the grated Gruyère and stir into the risotto.
- Serve immediately.
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