A truly unique asian-italian fusion. Try it and we think your taste buds will be pleasantly surprised. Warning -- it's a little spicy.
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.
This recipe comes from Yujean Kangs in Pasadena, CA. Yujean Kangs is known for its creative interpretation of Asian cooking.
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|Serving Size: 1 Serving (572g)|
|Recipe Makes: 4|
|Calories from Fat: 307 (42%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 51.6mg||16 %|
|Sodium 637.5mg||22 %|
|Potassium 881.6mg||23 %|
|Total Carbohydrate 74.9g||22 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 71g|
|Protein 29.6g||42 %|
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Calories per serving: 727
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