Kimchi Risotto

Method

1. Wet the sheet of rice paper and stick the nori sheet to it. Leave these to dry out completely, then cut into four square portions. Set aside until later.
2. Heat a saucepan of water. Once boiling, reduce to simmer, add vinegar. Stir your water to create a whirlpool and drop one egg in. Poach your egg for 3 minutes each ensuring your water does not go above a simmer. Repeat for second egg. Set aside on paper towel to drain until garnish.
3. To make the risotto heat your chicken stock and miso paste until they are simmering. In a separate pan, add the oil over medium heat. Once heated, add the shallot and cook for 2-3 minutes. Add your rice to toast for 1 minute and then add your white wine to deglaze. Add a couple of ladles of stock and stir well. Let this simmer until the stock is absorbed and then add more stock 1 ladle at a time. Taste as you go until the rice feels soft and cooked. This whole process takes about 20 minutes. Towards the end of this process, you can start heating your oil on medium heat for frying your nori crackers. Don't let it boil - well heated oil will look like it is gently swirly around.
4. Strain the liquid out of the kimchi and set the kimchi aside. When your rice is cooked, add the kimchi liquid. Stir and then remove from the heat.
5. Mix in the butter, the parmesan cheese and the kimchi and cover to rest for a few minutes whilst you fry your nori crackers.
6. Snip off some tiny pieces of your cracker. You can use these to test that your oil is hot enough. You will know your oil is hot enough when your nori crackles up within 1-2 seconds. Fry your crackers for 3-4 seconds each and then set aside on paper towel to drain.
7. Divide the risotto into two bowls and top with a poached egg, spring onions, sesame seeds, chili, and a drizzle of sesame oil. Add your nori crackers as your final garnish.This recipe is adapted from a recipe by Joo Won.