Ghochujang risotto

• 350 g Arborio rice
• 1 onion, finely chopped
• 2 cloves of garlic,
• 35 ml gochujang paste (adjust to taste and spiciness)
• 5 ripe tomatoes, skinned and diced
• 1.25 litres fresh chicken stock, kept warm
• 175 ml dry white wine
• 35 g tomato puree
• 100 g grated Parmesan cheese
• 35 ml olive oil
• 100 g farmhouse butter
• Salt and pepper to taste
• Fresh herbs of your choice (e.g. basil, parsley, coriander)

Hickory smoke chunck

Finely chop the onion and garlic.

Blanch the tomatoes briefly so you can easily remove the skin

Heat the olive oil in a large skillet.

Add the chopped onion and fry until soft. Then add the garlic and fry briefly until fragrant.

Add the Arborio rice and stir well to coat the rice with the oil and onion. Lightly fry the rice until it becomes translucent.

Pour the white wine into the pan and stir until the wine is almost completely absorbed by the rice.

Add the gochujang paste and stir well until the rice is completely coated with the paste.

Add the diced fresh tomatoes and tomato puree. Stir well and let the mixture simmer for a few minutes.

Start adding the warm fresh chicken stock, one ladleful at a time. Let the broth absorb before adding more. Keep stirring and repeat this process until the rice is cooked and has a creamy consistency.

Add the grated Parmesan cheese and butter and stir well. Season to taste with salt and pepper.

Garnish the risotto with fresh herbs of your choice.

Serve the gochujang tomato risotto immediately and enjoy this delicious dish!

Because of the tomatoes, this goes well with a piece of red meat!