Chinese Risotto With Shiitake Mushrooms
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Chinese Risotto With Shiitake Mushrooms
  Chinese    Risotto    Mushrooms  
Last updated 6/12/2012 1:00:35 AM. Recipe ID 23773. Report a problem with this recipe.
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      Title: Chinese risotto with shiitake mushrooms
 Categories: Chinese, Main dish
      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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Recipe ID 23773 (Apr 03, 2005)

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