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
1 pn 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.

This recipe comes from Yujean Kangs in Pasadena, CA. Yujean Kangs is
known for its creative interpretation of Asian cooking.

ERIC HUNT