Single Gal’s Kimchi Risotto

I love risotto, but I don’t think I’ve ever shared a perfectly delicious single-serving version here. If I have, I apologize in advance. This is simply the one I am making now. Risotto is comforting, especially after a challenging day, but it is also unapologetically high-maintenance. It wants to be eaten straight off the stove, demands attention while cooking, and rarely rewards reheating.

Ceramic bowl was wheel-thrown and glazed by me.

This is a risotto for nights when you are cooking for yourself, pouring a glass of wine, and calling it an evening. No scaling up. No containers waiting. Just a bowl, a spoon, and the pleasure of finishing the whole thing while it is still glossy and alive.

This recipe is a small homage to my Korean heritage, borrowing its spirit from kimchi fried rice, and to my enduring affection for Italian food. It is deeply savory, gently funky, and indulgent without being spicy. Exactly enough for one. Girls want to have fun, after all, and no one wants to spend more than twenty minutes standing over a pot.

INGREDIENTS
a third cup of arborio rice
one and a half cups of beef bone broth
one ounce of pancetta, diced
a quarter cup of fermented kimchi, diced
one and a half tablespoons of diced shallot
two tablespoons of dry white wine
one tablespoon of kimchi juice
one tablespoon of salted butter
one tablespoon of olive oil
one tablespoon of grated Parmigiano-Reggiano
one tablespoon of grated Gruyère

Bring the beef bone broth to a gentle simmer and keep it warm.

In a Dutch oven or heavy-bottomed pot over medium heat, add the pancetta and immediately reduce the heat to medium-low. Cook until the fat renders and the pancetta becomes lightly crisp. Transfer the pancetta to a paper towel-lined plate, leaving the fat in the pot.

Add the shallot to the pancetta fat and cook gently until translucent. Add the kimchi and sauté until softened. Stir in the olive oil and half of the salted butter. Add the rice and stir to coat, toasting gently for about one minute. Pour in the wine and cook until fully absorbed.

Begin adding the simmering broth, about a quarter cup at a time, stirring gently and allowing each addition to absorb before adding the next. When roughly half of the broth remains, stir in the kimchi juice.

When the rice is al dente and suspended in a loose, glossy sauce, turn off the heat. Add the remaining half tablespoon of salted butter, then fold in the grated cheeses and the reserved pancetta.

Let the risotto rest for one minute, stir once, and serve immediately.

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More recipes:

Mongolian Beef

Shrimp Stew

Cilantro Chili Sauce

Eggplant & Zucchini Gnocchi

French Drumstick: Pan-Seared Duck Leg with Butter, Garlic, and Herbs

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