Chinese Risotto with Shiitake Mushrooms
Submitted by Texas Sunrise
Creamy arborio rice cooked risotto-style with shiitake mushrooms, smoked pork, and Chinese flavors. A fusion dish with soy-sesame sauce and mustard greens, ready in 45 minutes.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThis is what happens when Italian technique meets Chinese ingredients, and the marriage works beautifully.
Arborio rice gets the classic risotto treatment, simmering in chicken stock until creamy, but instead of parmesan you get earthy shiitakes, smoky pork, and peppery mustard greens.
A quick sauce of soy, sesame, and jalapeno adds bold, spicy depth.
It’s fusion done right: familiar comfort with an unexpected twist that keeps you coming back for another bite.
Chef Tips
- Stir the rice occasionally (not constantly like traditional Italian risotto) to develop creaminess without overworking
- The rice should be just tender but still firm to the bite, with a creamy, not soupy, consistency
- Smoked pork chops can be found in some groceries, or substitute Chinese sausage or thick-cut bacon
- Fresh shiitakes are ideal, but dried and rehydrated shiitakes work beautifully too
Variations
- Use Chinese black vinegar instead of rice vinegar for deeper, maltier, more complex flavor
- Substitute bok choy or yu choy for mustard greens if they’re hard to find in your area
- Add a fried egg on top for richness, extra protein, and gorgeous presentation
Ingredients
Directions
Heat 1 tablespoon sesame oil in heavy medium skillet over medium- high heat.
Add minced chili and sauté 1 minute.
Add garlic and sauté 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.
Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat.
Add chopped shallots and sauté 2 minutes. Add sliced shiitake mushrooms and smoked pork and sauté 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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