Kimchi Mushroom Risotto & Beef Short Ribs

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Last night was perfect. Seriously. I was feeling blah all day but I had a night in with Yobo. No one needed us but us. We had no other commitments, no homework due the next day, no urgently pressing matters, no conflicts (social or otherwise) that needed to be addressed that night. We walked home together. We talked about how crazy the upcoming election is going to be. Dinner was a salad with pomegranate molasses vinaigrette (yes, incorporating more veggies) and a brick-pressed ham sandwich. But it wasn’t just any ham sandwich: super thinly sliced ham with wild mushroom flecks; brie cheese with truffles; perfect crust on brioche baguette with a thin layer of Kewpie for a nonstick sear. Limbs later intertwined on the couch watching The Imitation Game in HD. And, I didn’t nod off nor fall asleep (this is a BIG deal for me, guys!!!). The movie was really engrossing, well-paced, and thought-provoking and sad. (More on that later.) Then we went to sleep around the same time (another big deal, see previous sentences). Sadly, I didn’t take a picture of my meal, but believe you me, ’twas perfect. It’s the little things.

I wanted to preface this post with a blurb about last night. It has absolutely nothing to do with this post’s recipe, but that’s how I roll…in randomness. ¯\_(ツ)_/¯

KIMCHI MUSHROOM RISOTTO & BEEF SHORT RIBS // Serves 3-4

**For the short ribs, I followed this recipe. I think it needed a little more time in the oven because I like my meat fork tender. But they were still pretty yummy.

  • 1/3 cup kimchi, chopped
  • 3/4 cup paella or arborio rice
  • 2 tablespoons of butter
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 1/3 cup button mushrooms, chopped
  • 1/3 cup oyster mushrooms, chopped (or shiitake)
  • 1/3 cup parmesan cheese
  • 2 cups chicken broth
  • handful of scallions
  • salt and pepper to taste

Heat a pan with medium heat. Add oil/butter. Sautee kimchee until lightly crispy, about 4 min. Remove from pan. Add oil/butter. Add garlic and sautee until fragrant, about 1 min. Add mushrooms and salt and pepper. Sautee for about 5 minutes. Remove from pan.

Add butter to pan. Add rice and coat with melted butter, toast for about two minutes. Slowly start adding chicken broth, stirring vigorously. And broth, stir, when it looks dry, add more broth. Add broth in half cup increments. This process will take about 10-12 minutes. Add your mushrooms and kimchi. Lower heat and add white wine. Stir. Add cheese. Stir.

Turn off heat and stir again. Serve immediately. Garnish with sliced green onion/scallions.

Enjoy!

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