Kimchi Risotto with Garlic Shrimp
Place kimchi, onion, ginger, and sugar in a food processor and blend until smooth.
Melt 3 tbsp butter in a large skillet over medium heat. Add kimchi puree, and sauté until fragrant, about 1 minute. Add rice, stir to combine, and continue to sauté for another 1-2 minutes.
Add the wine and soy sauce, stir to combine and let cook on low heat. When the rice has absorbed all the liquid, add the broth in 25 cl portions, letting the rice absorb all the liquid before adding the next 25 cl. Continue this process until the rice is tender, with just a little bite. Season to taste with salt and pepper.
Melt remaining 3 tbsp butter in another skillet over medium heat. Add shrimp and sauté until just about cooked through, about 2 minutes per side. Add garlic, stir to combine, and continue to cook for 2-3 minutes. Remove skillet from the heat and add chives and cilantro, stirring to coat the shrimp. Season to taste with salt and pepper.
Divide risotto between bowls and top with the garlic shrimp.
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