Coupage Adds Korean Spice to Rice

Risotto Balls at Coupage in Seattle are a takeoff on arancini, Sicilian fried rice balls. Instead of typical Italian ingredients, they’re made with short-grain, U.S.-grown sushi rice, kimchi and panko.

Risotto Balls at Coupage in Seattle are a takeoff on arancini, Sicilian fried rice balls. Instead of typical Italian ingredients, they’re made with short-grain, U.S.-grown sushi rice, kimchi and panko. Rachel Yang, executive chef of the Korean-French fusion restaurant, sautés the rice in olive oil along with chopped shallots and kimchi, the pungent, spicy Korean pickled cabbage. She deglazes the pan with red wine, which adds flavor and a rosy hue. Gradually she stirs in hot chicken stock until the rice is tender but still retails a little “bite.”

She molds the cooled rice and kimchi mixture into small balls, coats them with flour, beaten egg and crispy panko bread crumbs, and deep-fries them. An order of six Risotto Balls with Korean pickled vegetables, priced at $8, is a popular light choice. “They’re about two bites apiece,” says Yang. “The sushi rice gives them great texture.”