Past Recipes
Chinese Pork Risotto

Chinese Pork Risotto with Shiitake Mushrooms, Garlic Chips, and Fried Egg

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Recipe Details


Chef Shanna's latest creation is clearly not your average risotto. She adds a Chinese spin to the Italian dish, cooking the traditional high-starch, naturally creamy Arborio rice with a splash of soy sauce. Whip up a shiitake mushroom and pork ragù of sorts with sweet, warmly spiced hoisin, then top with frizzled garlic and runny eggs.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 930
  • Protein 40g
  • Total Carb 72g
  • Total Fat 53g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • shiitake mushrooms
    4 ounces
    shiitake mushrooms
  • scallion
  • garlic
    3 cloves
  • chicken bouillon cube
    chicken bouillon cube
  • unsalted butter
    2 packets
    unsalted butter
  • Arborio rice
    3/4 cup
    Arborio rice
  • white wine
    3 tablespoons
    white wine
  • ground pork
    10 ounces
    ground pork
  • gluten-free soy sauce
    1 each
    gluten-free soy sauce
  • hoisin sauce
    2 tablespoons
    hoisin sauce

What You’ll Need

  • canola oil
  • eggs
  • kosher salt
  • black pepper
  • 10" medium high-sided pan with lid
  • 10" medium nonstick pan with lid
  • 8" medium pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Wipe mushrooms clean with a damp paper towel; cut into ¼-inch slices. Rinse remaining produce. Trim and discard scallion root; thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Thinly slice garlic. In a medium high-sided pan, combine chicken bouillon cube, soy sauce, and 2¾ cups water. Bring to a boil over high heat, then remove pan from heat; cover to keep warm.

  2. Fry garlic chips

    Fry garlic chips

    Heat 3 tablespoons canola oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add 1 slice garlic. If it sizzles immediately, add ⅔ of sliced garlic (save remainder for the next step); if not, try again once oil is hotter. Fry, stirring to prevent burning, until light brown and crisp, 1-2 minutes. Using a slotted spoon, transfer garlic chips to a paper towel–lined plate to drain. Reserve garlic oil in pan, off heat, for Step 6.

  3. Sauté aromatics and toast rice

    Sauté aromatics and toast rice

    Heat 1 packet butter and 1 teaspoon canola oil in a medium pot over medium-high heat. When butter is foamy, add scallion whites and light greens, half of mushrooms, and remaining garlic; sauté, stirring, until softening, 2-3 minutes. Add rice and cook, stirring frequently, until toasted and translucent, 2-3 minutes. Reduce heat to medium, add white wine, and simmer until liquid is mostly absorbed, 1-2 minutes more.

  4. Simmer risotto

    Simmer risotto

    Add warmed soy-chicken broth to pot with rice, reserving pan for next step. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15-20 minutes (move on to Step 5, but don't forget to come back!). Then, stir in remaining butter, ½ teaspoon salt, and pepper as desired to combine. Remove pot from heat.

  5. Cook hoisin pork

    Cook hoisin pork

    While risotto simmers, heat 2 teaspoons canola oil in pan from broth over medium-high heat. When oil is shimmering, add pork and remaining mushrooms. Season with ¼ teaspoon salt and pepper. Cook, breaking up, until mushrooms are tender and pork is cooked through and no longer pink, 6-7 minutes. Stir in hoisin and ¼ cup water and simmer until sauce is thickened, 2 minutes more. Remove pan from heat.

  6. Fry eggs and plate risotto

    Fry eggs and plate risotto

    Return pan with garlic oil to medium heat. When oil is shimmering, crack 2 eggs into pan; season with salt and pepper. Fry until whites start to set, 2 minutes. Cover pan; continue frying until whites are mostly set but yolks are still runny, 2 minutes more. Divide risotto between serving plates. Top with hoisin pork, fried eggs, garlic chips, and scallion dark greens. Enjoy!

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