*  Exported from  MasterCook  *
 
                  CHINESE RISOTTO WITH SHIITAKE MUSHROOMS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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