Edited by Xu Aiying and Yoon Hee Young
Recipe and photos = World Institute of Kimchi

Risotto, similar to Korea's bokkeumbap (fried rice), is a popular rice dish from Italy best served if the rice is cooked until it has a bit of hard texture. The food comes in a variety of forms since it goes well with many ingredients including seafood, mushrooms and meat.

This week's kimchi recipe is risotto made with baechu (cabbage) kimchi and chonggak (whole radish) kimchi. Rice with a slightly firm texture and crunchy kimchi combine to form a unique taste. White wine and Parmesan cheese also adds nuttiness and spiciness. Matured versions of both kimchi types with a bit of sourness are recommended.

Ingredients:


80 g of baechu kimchi; 60 g of chonggak kimchi; 20 g of spring onions; 100 g of rice; 30 ml of fresh cream; 10 ml of white wine; 300 ml of chicken broth (or stock); 20 ml of olive oil; 15 g of Parmesan cheese powder; bits of baby leaves

Directions:


1. Prepare ingredients
Dice into 0.5-cm pieces 80g of baechu kimchi, 60g of chonggak kimchi and 20g of spring onions.

2. Stir-fry chonggak kimchi, spring onion and rice
Put 15 ml of olive oil in a fry pan and fry the chopped chonggak kimchi and spring onions over medium heat. Add rice and fry until the rice gets transparent. Pour 10 ml of white wine and boil.

3. Put chicken broth and cook rice #1
Pour 150 ml of chicken broth (or stock) little by little in the mixture made in the first step, stir and cook for five minutes over medium heat.

4. Stir-fry baechu kimchi
Add baechu kimchi to the mixture and stir-fry.


5. Put chicken broth and cook rice #2
Gradually pour 150 ml of the leftover chicken broth (or stock) and stir with a wooden rice paddle. Cook over high heat until the rice is about two-thirds cooked.

6. Insert fresh cream for soft texture
Add 30 ml of fresh cream, mix well and stir-fry. Turn off the heat when boiling.

7. Add Parmesan cheese powder to enhance flavor
Add 5 ml of olive oil and 10 g of Parmesan cheese powder and mix well.

8. Serve on plate
Put the risotto on a plate and place washed baby leaves in the middle. Sprinkle 5 g of Parmesan cheese powder on top.

Chef's inside tip Adding seafood such as shrimp, clams or mushrooms is recommended when stir-frying the rice. Fragrant arugula or kkaennip (perilla leaf) can also be substituted for baby leaves.

xuaiy@korea.kr