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LOCATION: Recipes >> Rice >> Risotto 06

Print this Recipe    Risotto 06

Chinese Risotto with Shiitake Mushrooms
Yield: 4 servings

1 tb Oriental sesame oil
2 ts minced red jalapeno or serrano chili
2 ts minced garlic
4 ts soy sauce
1 tb rice vinegar
pinch of sugar
3 tb vegetable oil
1/3 c chopped shallots
5 oz fresh shiitake mushrooms, stemmed, sliced
1 c chopped boneless smoked pork chops
1 c arborio or medium-grain rice
3 c (or more) chicken stock or canned low-salt broth
1 c finely chopped mustard greens
1 c chopped fresh cilantro

Heat 1 tablespoon sesame oil in heavy medium skillet over medium-
high heat. Add minced chili and saute 1 minute.

Add garlic and saute 1 minute. Remove from heat. Add soy sauce,
rice vinegar and pinch of sugar and stir to blend. Strain through
fine sieve into small bowl, pressing on solids with back of spoon.
(Soy sauce mixture can be prepared 1 day ahead. Refrigerate.)

Heat 3 tablespoons vegetable oil in heavy large saucepan over medium
heat. Add chopped shallots and saute 2 minutes. Add sliced shiitake
mushrooms and smoked pork and saute 6 minutes. Add rice and stir
1 minute. Add 3 cups chicken stock and bring to simmer, stirring
occasionally. Reduce heat, cover and simmer until rice is just
tender but still firm to bite, stirring occasionally, about 20
minutes. Add chopped mustard greens and cilantro and stir 1 minute.
Mix in soy sauce mixture. Add more chicken stock by tablespoons if
rice is dry. Divide risotto among bowls and serve.

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