Kimchi meets Risotto 💫

By Isi Schaefer

Kimchi meets risotto 💫

If the way to your heart is through your stomach, then our “Risotto DELUXE BIO Spice” is the perfect choice. With these crispy Kimchi Risotto BALLZ, you can take your risotto rice to a new level! 🤤

Ingredients for 2 people:

  • 1 bottle of 525ml ORGANIC TONKOTSU STYLE BASE BROTH FOR RAMEN
  • 1 -2 shallots
  • olive oil
  • 250g risotto rice
  • 5cl sake or 10cl white wine
  • 2 tbsp Risotto Deluxe organic spice
  • butter
  • approx. 150 g Parmesan
  • Salt pepper
  • 150g kimchi
  • 100g panko
  • 2-3 eggs
  • 100g flour
  • (Japanese) mayonnaise
  • 1-2 tbsp Spicy Chili Crunch
  • Oil for deep frying

And so it goes:

  • Sauté the shallots in a little olive oil until translucent.
  • Add the risotto rice and sauté for about 1 minute and deglaze with a little sake.
  • Pour in a little warm broth, season with Risotto Deluxe and let it boil down slightly.
  • Pour in the remaining broth in 2-3 steps, always letting it boil down slightly.
  • As soon as the rice is cooked, remove the pot from the heat, add a few flakes of butter and the grated Parmesan and stir in.
  • Season with salt and pepper if necessary.
  • Spread the finished risotto on a flat dish, cover with baking paper and let it cool (you can also prepare the risotto the day before)
  • Drain kimchi and chop finely.
  • Set up a breading line: 1x bowl with panko, 1x bowl with beaten egg, 1x bowl with flour
  • Mix some Japanese mayonnaise with Spicy Chili Crunch.
  • Fill a handy portion of risotto with some KImchi and shape into a ball.
  • Dip the ball in flour, then dip in the egg and finally coat in panko breading.
  • Fry the balls in hot fat until crispy and golden.
  • Enjoy the Kimchi Risotto Ballz with chili mayo.