I couldn't resist ... not for the faint of heart.
Despite my miniscule kitchen replete with miniscule refrigerator and oven, I finally whipped together the most scrumptious dish:
Creamy Kim Chi Risotto
3 cups of cooked medium grain rice (I use Nishikin)
3 green onions chopped
1 clove garlic minced
2 t olive oil
3 t soy sauce
1/2 c kim chi roughly chopped
2 T red pepper paste
four small potatoes already boiled cut into small pieces
1/4 c cream or kesella (something we have here in Sweden)
2 c chicken broth
1/4 c shredded cheddar
In a medium sized pan bring 2 t of olive oil to high heat then add green onions, garlic and potatoes. Fry for 2 minutes. Then add the rice and chopped kim chi with the red pepper paste until all is evenly distributed for about at least 5 minutes. Then add chicken broth to cover the rice mixture. Add soy sauce to taste. When mixture has boiled for 10 minutes add cream or kesella and then add the cheddar at the very end.
I'm pretty much over the moon for this dish. Serve immediately!