Chinese Pork Risotto with Shiitake Mushrooms, Garlic Chips, and Fried Egg
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Ingredients & Equipment
What we send
- 4 ouncesshiitake mushrooms
- 3 clovesgarlic
- 1chicken bouillon cube
- 2 packetsunsalted butter
- 3/4 cupArborio rice
- 3 tablespoonswhite wine
- 10 ouncesground pork
- 1 eachgluten-free soy sauce
- 2 tablespoonshoisin sauce
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 10" medium high-sided pan with lid
- 10" medium nonstick pan with lid
- 8" medium pot
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.
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.
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.
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.
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.
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!