Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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