Title: Chinese Risotto with Shiitake Mushrooms
Categories: Chinese Main
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.