Chinese Risotto with Shiitake Mushrooms - BigOven 66451
Chinese Risotto with Shiitake Mushrooms

Chinese Risotto with Shiitake Mushrooms

Ready in 45 minutes
5 review(s) averaging 4.2. 100% would make again

Top-ranked recipe named "Chinese Risotto with Shiitake Mushrooms"

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A truly unique asian-italian fusion. Try it and we think your taste buds will be pleasantly surprised. Warning -- it's a little spicy.

"This recipe makes a great side dish or alternative to serving plain white rice. It reminds me a little of traditional Chinese "bamboo sticky rice" recipes. However, to prepare and cook this dish is a little time-consuming. "

- vodka0825

Ingredients

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1 tablespoon Oriental sesame oil
2 teaspoons Red jalapeno; minced
2 teaspoons Garlic; minced
4 teaspoons Soy sauce
1 tablespoon Rice vinegar
1 pinch Sugar
3 tablespoon Vegetable oil
1/3 cup Shallots; chopped
5 ounces Shiitake mushrooms, fresh; chopped
1 cup Pork, smoked; chopped, boneless
1 cup Rice, arborio; or medium grain
3 cups Chicken stock; (or more)
1 cup Mustard seeds; finely chopped
1 cup Cilantro, fresh; chopped

Original recipe makes 4

Servings  

Preparation

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.

Verified by stevemur
Calories Per Serving: 727 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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We like it a lot. Double the recipe for two meals. We skip the red pepperFamily Favorite
JosMom 7 years ago
patrick1942p 8 years ago
[I made edits to this recipe.]
vodka0825 9 years ago
This recipe makes a great side dish or alternative to serving plain white rice. It reminds me a little of traditional Chinese 'bamboo sticky rice' recipes. However, to prepare and cook this dish is a little time-consuming.
vodka0825 9 years ago
pretty good
Lilbama 9 years ago
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