Sauté the aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for an additional minute until fragrant.

Cook the rice: Add Arborio rice to the pan and stir to coat with oil and aromatics. Cook for 1–2 minutes until the rice starts to turn slightly translucent around the edges.

Deglaze the pan (optional): If using wine, pour it in now and stir until the liquid has mostly evaporated.

Add the broth: Gradually add warm broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked through and creamy, about 18–20 minutes.

Stir in the gochujang and cheese: Once the rice is creamy and tender, stir in the gochujang, Parmesan, and mozzarella cheese. Add heavy cream if you want extra richness. Season with salt and pepper to taste.

Finish and serve: Once everything is well combined and melted, remove from heat. Serve hot, garnished with fresh parsley.