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How To make Chinese Risotto with Shiitake Mushrooms
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.
How To make Chinese Risotto with Shiitake Mushrooms's Videos
One-Pot Bacon Mushroom Risotto
Here is what you'll need!
ONE-POT BACON AND WILD MUSHROOM RISOTTO
Servings: 4-6
INGREDIENTS
3 tablespoons olive oil
1 medium onion, sliced
5 strips of bacon, diced
8 ounces sliced wild mushrooms, such as porcini or shiitake
1½ cups arborio rice
½ cup dry white wine, such as Sauvignon Blanc
5 cups chicken broth
½ cup parmesan cheese, plus more for garnish
PREPARATION
In a heavy bottom pot (such as a Dutch oven), heat the olive oil over medium heat.
Add the onion and cook 3-4 minutes until soft and slightly transparent.
Add the bacon and stir constantly. As it crisps, add the mushrooms and cook for an additional 2 minutes.
Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
Add one cup of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
Once the rice absorbs most of the liquid, continue to add 1-2 cups of stock at a time until the liquid is absorbed and the rice is cooked through, 25-30 minutes total. (The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot).
Stir in the parmesan cheese and remove from the heat.
Serve warm and enjoy!
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Shiitake mushroom risotto with kale. Recipe on foodandryne.com #shiitake
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RECIPE:
PERFECT RISOTTO AT HOME THAT ANYBODY CAN MAKE! | SAM THE COOKING GUY
It's RISOTTO Day! We're showing you how to make the perfect risotto at home and literally ANYBODY can make this ????
00:00 Intro
00:53 Hydrating shiitakes
1:41 Cooking shallots & mushrooms
2:55 Adding garlic
3:08 Adding rice
3:34 Adding sage
4:16 Adding broth
5:53 How much broth?
6:41 Finishing risotto
9:38 Reading comments
10:22 First Bite
11:20 Outro
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Risotto With Dried Mushrooms Italian Food Mushroom Risotto Recipes.
This recipe for risotto with dried mushrooms with white wine and cheese Parmigiano Reggiano tasty and healthy.
A little secret in cooking and a risotto is delicious with cream sauce. Risotto with dried mushrooms in Italian food is quick and easy to prepare.
Ingredients:
Rice
Dried mushrooms
onion
garlic
olive oil
salt
pepper
White wine
butter
parsley
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