Kimchi Saffron Mixed Seafood Risotto


  • Heat the fish stock to a boil in a pan.

  • In a heavy saucepan – add the olive oil, shallots, garlic and cook on a low heat for about 7 minutes until soft and translucent.

  • Add the rice to the pan and, with a wooden spoon, mix the rice. Allow the rice to toast for about 3 minutes and then add salt.

  • Slowly add the wine and stir until absorbed. Then add the octopus and squid.

  • Mix saffron with the fish stock.

  • Add a ladleful of stock to the rice and wait until it’s been absorbed before adding another.

  • Add chopped kimchi, mussels, clams, and prawns.

  • Continue adding stock until the rice is soft, while at the same time stirring with a wooden spoon. It will take approximately 15 minutes.

  • When done, spoon the risotto onto a plate and sprinkle with chopped parsley.


  • Extra virgin olive oil 10 ml
  • Finely chopped shallot 1
  • Peeled and crushed garlic clove 1
  • Italian rice 120 g
  • Dry white wine 20 ml
  • Fish stock 400 ml
  • Pinch of saffron
  • Chopped Jongga Napa Cabbage Kimchi 50 g
  • Cleaned and sliced squid 150 g
  • Piece of cleaned small octopus 2
  • Mussels 50 g
  • Clams 250 g
  • Peeled and cleaned prawns 200 g
  • Chopped Italian flat parsley for garnish