Italian food is all about subtle flavours and fresh ingredients being the main character. However, for many Indians, what stops them from trying new, European-style dishes is that they are looking for punchy
flavours and more spice.
By combining a classic Italian dish – risotto – with a Korean sweet-spicy chilli paste – gochujang – this innovative dish transforms the humble Arborio rice into a velvety and flavourful masterpiece. Ideal for date nights, dinner parties, or even for those weeknights when you want something elevated that also comes together in a jiffy, this recipe brings restaurant-worthy flair home.
Check out this recipe for Gochujang Risotto with Burrata by food content creator Pooja Jhunjhunwala (@theglobalvegetarian) that she recently shared on Instagram.
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Ingredients:
- 1 cup Arborio rice
- 1 tbsp olive oil i used chili oil
- 1-2 shallots finely chopped
- 4-5 garlic cloves minced
- 1 tbsp cooking white wine
- 1 tbsp tomato paste
- 2.5 tbsp gochujang paste
- 4½-5 cups warm vegetable stock
- 1 tsp sriracha
- 1 tsp Salt as per taste
- 1/4 tsp Black pepper
- 1/4 tsp sugar
- 1/2-1 tsp Gochugaru flakes as per taste
- 16 oz burrata 2 8 oz balls
- ¼-1/3 cup grated Parmesan plus more for topping
- Chili oil for finishing
- Chives finely chopped (for topping)
Directions:
- Heat the stock:
In a separate pot, warm the vegetable stock and keep it hot on low heat throughout cooking. Warm stock helps the risotto cook evenly and stay creamy. - Sauté aromatics:
In a heavy-bottomed pan or Dutch oven, heat 1–2 tablespoons butter or olive oil over medium heat. Add finely chopped shallots and garlic and cook for 3-4 minutes until soft, translucent and fragrant. - Toast the rice:
Add the Arborio rice to the pan. Stir continuously for 2-3 minutes so the grains are lightly toasted and coated in the aromatics. The edges will look slightly translucent. - Deglaze:
Pour in the white wine and stir continuously until it is mostly absorbed into the rice. This adds acidity and depth to the risotto. - Build flavor:
Add tomato paste and gochujang paste. Cook for 3-4 minutes while stirring so the pastes caramelize slightly and deepen in flavor. - Add stock gradually:
Add about ½ cup of warm vegetable stock to the rice. Stir frequently and allow the liquid to absorb before adding more stock. Continue adding stock ½ cup at a time, stirring often, until the rice becomes creamy and tender but still slightly al dente. This process takes about 18–22 minutes. You may not need all the stock, but keep extra ready if needed. - Season:
When the risotto is almost cooked add sriracha, salt, black pepper, a pinch of sugar, and gochugaru. Adjust seasoning to taste. Stir well so everything is evenly incorporated. - Finish the risotto:
Add the hald cup of stock needed to finish the risotto. Once the rice is creamy and just tender, stir in grated Parmesan. The risotto should be loose and glossy, not thick or dry. If it feels too thick, add a splash of warm stock. Turn off heat and let it rest for 1 minute.
