Kimchi is a magical ingredient. This tangy,spicy, fermented cabbage is infused with savory flavors of garlic, ginger, and Korean chili peppers. When paired with the naturally creamy texture and buttery flavor of risotto, the two create this ideal balance. To enhance the flavor further, we use Aneto’s Fish Broth. It really is a superior broth, with that homemade-feel and umami pop that seems to coat each grain of rice. The fresh seafood and veggies, used in making the broth, really tie in well with the garlic shrimp component. Paella rice, being a member of the short-grain ricefam, is a natural for risotto. When making risotto, the trick is to add the broth in increments. Waiting until the liquid is almost completely absorbed before adding the next cup-full. This gradual addition of broth is paramount to getting the paella rice to release its starch. That starch is what gives risotto that tell-tale mouthfeel and silkiness. And, trust me, the Spanish know a thing or two about exceptional rice.