CHINESE RISOTTO WITH WILD MUSHROOMS

2 cups short- or medium-grain white sweet (glutinous) rice
1/4 cup corn or olive oil
6 shallots, chopped
4 large fresh shiitake mushrooms stems removed, caps cut into small dice (1 1/2 cups)
1 medium Portobello mushroom, stem removed, caps cut into small dice (1 1/2 cups)
1/2 cup diced fresh shrimp (optional)
1/2 cup finely diced smoked ham, preferable Virginia or Smithfield (optional)
1 to 1 1/4 cups chicken stock
2 teaspoons coarse or kosher salt
Freshly ground pepper
2 scallions, finely chopped
2 tablespoons chopped fresh chervil or cilantro or other fresh herb

TO SOAK RICE:
Place rice in large bowl. Cover with 6 cups warm water. Soak for 4 hours or refrigerate overnight. Drain well. Set aside.

TO COOK VEGETABLES AND MEAT:
Heat oil in large nonstick saucepan. Add shallots. Cook over high heat, stirring, for 2 or 3 minutes, or until soft and golden.

Add shiitake and portobello mushrooms, shrimp and ham. Cook for 3 to 4 minutes.

TO COOK RICE:
Add rice. Reduce heat to low. Stir for 5 minutes, or until grains are well coated with oil.

Add 1/2 cup stock and salt. Cook, stirring constantly, for 5 minutes, or until liquid is absorbed.

Gradually add 1/2 cup stock, stirring constantly and allowing rice to absorb liquid before adding more. (Note: Process should take about 15 minutes; rice should be tender but not soft or sticky, and all liquid should be absorbed.) If rice is not done, continue cooking, gradually adding remaining 1/4 cup stock as needed. Season with pepper to taste.

TO SERVE:
Stir in the chopped scallions and herbs. Serve.

Servings: 6
Source: Susanna Foo Chinese Cuisine