Shiitake Mushroom Risotto
Source of Recipe
Internet
List of Ingredients
1 tb Sesame Oil
2 ts Minced Jalapeno
2 ts Minced Garlic
4 ts Soy Sauce
1 tb Rice Vinegar
1 pn Sugar
3 tb Vegetable Oil
1/3 c Chopped Shallots
5 oz Fresh Shiitake Mushrooms,
- sliced
1 c Diced Boneless Pork Chops
1 c Arborio Rice
3 c Chicken Stock
1 c Chopped Mustard Greens
1 c Chopped Fresh Cilantro
Recipe
Heat 1 tablespoon sesame oil in heavy medium skillet over medium-high
heat. Add minced jalapeno pepper and garlic and saute 1-2 minutes.
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. Heat 3 tablespoons vegetable oil in 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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