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Risotto, a term that just by hearing it we notice its Italian origin, is a bowl of brothy rice accompanied by vegetables and meats. It’s a signature of Italian gastronomy and with slightly different recipes it will always satisfy diners with its mixture of flavors and textures, thanks to the qualities of the rice it is made with.

China, on the other hand, is a country known for its size, economic potential, and gastronomy, and its particular culture of imitations is not far behind. This Asian giant has cities that are versions of others such as Paris, London, and Venice, and it produces cars and cell phones that are imitations of the original brands. What you probably didn’t know is that China has a version of Italian Risotto as well!

It is made with Shiitake mushrooms and, although you can consider it an imitation, its flavor is quite unique and will not leave you disappointed. So, if you like fusion foods, this recipe is perfect for you.

Risotto with shiitake mushrooms

Today you will learn how to make a Chinese version of Italian Risotto with Shiitake mushrooms, and Arborio rice. This kind of Risotto is made with ingredients from Eastern Asia but still keeps its European roots.

Below, you’ll see the ingredients you need to make this delicious dish and how to prepare it. Attention: this dish is somewhat spicy.

To make this recipe, it’s recommended to use the best Arborio rice. You can visit the following site and check this product that will fit perfectly for this food:

Ingredients (4 servings)

  • 1 tbsp of Oriental sesame oil.
  • 2 tsp of minced red jalapeno.
  • 2 tsp of minced garlic.
  • 1 tbsp of rice vinegar.
  • 4 tsp of soy sauce.
  • A pinch of sugar.
  • 3 tbsp vegetable oil.
  • 1/3 cup of chopped Shallots.
  • 5 ounces of chopped fresh Shiitake mushrooms.
  • 1 cup of chopped and smoked Pork (boneless).
  • 1 cup of Arborio rice or other medium grain size rice.
  • 3 cups of chicken stock.
  • 1 cup of finely chopped mustard seeds.
  • 1 cup of minced chili.
  • 1 cup of fresh chopped Cilantro.

How to prepare

  • Add the tablespoon of sesame oil to a medium-sized pan and heat over medium-high heat.
  • Add the sliced chili and sauté for 1 minute.
  • Now it’s time to add the garlic and sauté for another minute.
  • Remove the pan from the heat and add the soybean oil, rice vinegar, and a pinch of sugar and stir until it gets a golden brown color.
  • Strain the mixture through a sieve by pressing with the back of a spoon, place the liquid in a small cup and refrigerate.
  • Take a large saucepan and heat 3 tablespoons of vegetable oil. Pour the diced onions and sauté them for 3 minutes on medium heat.
  • Then add the cup of smoked ground pork and the mushrooms, and sauté again for 6 minutes.
  • Add the rice and sauté them for 1 minute and then add the 3 cups of chicken broth and proceed to boil for 20 minutes. Do not forget to stir the mixture oftentimes until the rice softens.
  • Add the coriander and the mustard seeds. Mix well.
  • As the last step, add the mixture of sesame oil and chili and add more chicken broth in case the rice is dry.
  • Serve the portions on deep plates and enjoy!

Other varieties of risotto in Asia

Rice, being a highly consumed food in the world, has undergone changes in the way it is prepared in each country, giving birth to new dishes that are part of the local gastronomy of each country.

In Asian cuisine, in addition to the recipe shown above, there are other versions of Risotto, such as Risotto with smoked eel, originally from Japan, which uses Japonica rice type and it’s accompanied by olive oil and onion. Another dish is Nelba Rice, a bowl of rice with carrots, garlic, onion, egg, and bacon, very similar to the Chinese-American rice but with chopped meats.

Finally: fusion cuisine always arouses curiosity and surprise among diners due to its mix of little-known flavors that make it so unique. This dish is a clear example of this style of cuisine, and we look forward to your next visit to try new recipes and to enjoy a good time with your family. See you, next time!


Photo by Volkan Kaçmaz on Unsplash


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