Chinese Risotto with Shiitake Mushrooms
rec.food.recipes/Eric Hunt/1994
Yield: 4 servings

This recipe comes from Yujean Kang's in Pasadena, CA. Yujean Kang's is known for its creative interpretation of Asian cooking.

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