Past Recipes
Chinese Pork Risotto

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

See upcoming menus

Get weekly recipes and ingredients delivered.

Recipe Details

Story

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.

Tags

  • Stovetop Only

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
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
    1
    scallion
  • garlic
    3 cloves
    garlic
  • chicken bouillon cube
    1
    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!

What is Plated?

  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.