Chinese Risotto With Shiitake Mushrooms

Recipe Ingredients

1 tablespoon	15ml	Oriental sesame oil
2 teaspoons	10ml	Minced red jalapeno or - serrano chili
2 teaspoons	10ml	Minced garlic
4 teaspoons	20ml	Soy sauce
1 tablespoon	15ml	Rice vinegar
1		Sugar
3 tablespoons	45ml	Vegetable oil
1/3 cup	48g / 1.7oz	Chopped shallots
5 oz	142g	Fresh shiitake mushrooms - stemmed, sliced
1 cup	62g / 2.2oz	Chopped boneless smoked - pork chops
1 cup	160g / 5.6oz	Arborio or medium-grain rice
3 cups	711ml	Chicken stock
1 cup	146g / 5.1oz	Finely chopped mustard - greens
1 cup	16g / 0.6oz	Chopped fresh cilantro

Recipe Instructions

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.

Source:
Jo Anne Merrill

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.