*  Exported from  MasterCook  *
 
                  Chinese Risotto with Shiitake Mushrooms
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    Oriental sesame oil
    2      teaspoons     Minced red jalapeno or -- serrano chili
    2      teaspoons     Minced garlic
    4      teaspoons     Soy sauce
    1      tablespoon    Rice vinegar
                         Pinch of sugar
    3      tablespoons   Vegetable oil
      1/3  cup           Chopped shallots
    5      ounces        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 brot
    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.
 
                    - - - - - - - - - - - - - - - - - -