CHINESE RISOTTO WITH SHIITAKE MUSHROOMS

Servings: 4
Ingredients:

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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