Description
A rich and creamy Pumpkin Gochujang Risotto blending the earthy flavors of shiitake mushrooms and crispy sage with a spicy twist from Korean gochujang and gochugaru. This comforting dish offers a perfect balance of spice, creaminess, and savory umami, ideal for an elegant and hearty meal.
Ingredients
Shiitake Mushroom and Crispy Sage
- 1 tbsp unsalted butter
- 4 shiitake mushrooms, rehydrated and sliced
- 12-15 fresh sage leaves
Pumpkin Gochujang Risotto
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- ½ red onion, chopped
- 1 tsp thyme
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ tbsp gochujang (adjust for spice preference)
- 1 tsp gochugaru (adjust for spice preference)
- 1 ½ cups Arborio rice
- ½ cup white cooking wine (optional, for deglazing)
- 4 cups vegetable or chicken broth, warm
- 1 can (about 15 oz) pumpkin puree
- ½ cup Parmesan cheese, grated
Instructions
- Cook Shiitake Mushroom & Crispy Sage: In a pan over medium heat, melt 1 tablespoon of unsalted butter. Add sliced shiitake mushrooms and fresh sage leaves, frying for 2-3 minutes until mushrooms are tender and sage leaves are crispy. Remove from heat and set aside.
- Warm Broth: In a medium pot, warm the vegetable or chicken broth over medium heat until it reaches a simmer. Remove from heat and keep warm.
- Sauté Aromatics: In the same pan used for mushrooms and sage, melt 1 tablespoon of butter. Add minced garlic, chopped red onion, thyme, salt, and black pepper. Sauté until fragrant and onions soften.
- Add Spices: Stir in gochujang and gochugaru, cooking for about 1 minute to blend the flavors well.
- Cook Arborio Rice: Add Arborio rice, stirring constantly to coat each grain until lightly glossy. If using, pour in the white cooking wine to deglaze the pan, stirring until mostly evaporated.
- Add Broth Gradually: Add 1 cup of warm broth at a time, stirring constantly and allowing the liquid to absorb fully before adding more. Repeat until all broth is incorporated and rice is creamy and tender (approximately 20 minutes).
- Incorporate Pumpkin: Stir the pumpkin puree into the risotto after adding the last cup of broth. Continue cooking gently to combine flavors and achieve a creamy consistency.
- Finish and Serve: Remove from heat and stir in grated Parmesan cheese. Top the risotto with the crispy shiitake mushrooms and sage leaves. Serve hot and enjoy!
Notes
- If you prefer less spice, reduce the amount of gochujang and gochugaru.
- Using white cooking wine is optional but adds depth to the risotto’s flavor.
- Keep broth warm at all times to avoid slowing the cooking process.
- Stir continuously during broth addition to develop the creamy texture characteristic of risotto.
- Rehydrate dried shiitake mushrooms by soaking them in warm water for about 20 minutes if using dried instead of fresh.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Italian-Korean)
