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Shiitake Mushroom Risotto

Ingredients: 1 Tablespoon(s) Sesame Oil 2 Teaspoon(s) Minced Jalapeno 2 Teaspoon(s) Minced Garlic 4 Teaspoon(s) Soy Sauce 1 Tablespoon(s) Rice Vinegar 1 Pinch(s) Sugar 3 Tablespoon(s) Vegetable Oil 1/3 Cup(s) Chopped Shallots 5 Ounce(s) Fresh Shiitake Mushrooms 1 Cup(s) Diced Boneless Pork Chops 1 Cup(s) Arborio Rice 3 Cup(s) Chicken Stock 1 Cup(s) Chopped Mustard Greens 1 Cup(s) Chopped Fresh Cilantro Directions: Heat 1 tablespoon sesame oil in heavy medium skillet over medium-high heat. Add minced jalapeno pepper and garlic and saute 1-2 minutes. 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 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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