A velvety Italian risotto infused with aromatic saffron, sweet umami black garlic, and a kick of Korean gochujang, finished with Parmesan and fresh parsley for a vibrant, comforting bowl.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
1 ½ cups Arborio rice
4 cups Chicken or vegetable broth
½ teaspoon Saffron threads
3 cloves Black garlic cloves, minced
2 tablespoons Gochujang paste
½ cup Dry white wine
1 small Shallot, finely diced
2 cloves Garlic, minced
2 tablespoons Olive oil
2 tablespoons Unsalted butter
¾ cup Parmesan cheese, grated
to taste Salt
to taste Freshly ground black pepper
2 tablespoons Fresh parsley, chopped (for garnish)
Instructions:
- Heat the broth in a saucepan over low heat; add the saffron threads, stir, and keep warm.
- 2. In a large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat.
- 3. Add the diced shallot and regular garlic; sauté until translucent, about 2 minutes.
- 4. Stir in the minced black garlic and gochujang paste, cooking for 1 minute to release their aromas.
- 5. Add the Arborio rice, stirring constantly for 2–3 minutes until the grains are lightly toasted and coated with the mixture.
- 6. Pour in the white wine, stirring until it is almost completely absorbed.
- 7. Begin adding the warm saffron-infused broth, one ladleful (≈½ cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next.
- 8. Continue this process for 18–20 minutes, or until the rice is creamy and al‑dente. You may not need all the broth.
- 9. Remove the pot from heat; stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese until melted and the risotto is glossy.
- 10. Season with salt and freshly ground black pepper to taste.
- 11. Divide the risotto among warm serving bowls, garnish with chopped parsley and an extra sprinkle of Parmesan.
- 12. Serve immediately while hot and creamy.