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Lap Cheong and Shitake Mushrooms Risotto


Finally! There is finally time to make the lap cheong and mushrooms risotto. You may recall the lap cheong and dates dish from Eat Down the House. Well, a small supply of lap cheong is still hanging out in the fridge, and I have been saving it for for a risotto. Today is the day!

And “Why today?” you ask. This risotto will be my “carb-loading” for a running race tomorrow. I have never carb-loaded before, at least not for a purpose. (In our household, you may think every day is a carb-load day.) What do you like to carb-load on?


Other Recipes with Lap Cheong:

5 comments

1 Judy { 07.05.11 at 5:37 PM }

That looks so delicious I may have to make it! Where do you get your lap cheong? I have bought them before in my neighborhood but they were not that great. I think there are different “grades” and I got a lower grade one. Does price dictate quality?

2 Lee Ann { 07.10.11 at 1:09 PM }

What a great idea to put lap cheong in this risotto dish! I can see it adding so much taste to it. My Mama loves lap cheong, too!

3 Madeline Leung { 07.14.11 at 11:03 PM }

Judy – that’s a great question. I don’t buy lap cheong regularly. My mom said to look at the ingredients. She tend to get one with leaner meat. There seems to be a few local shops around NYC that make their own lap cheong – I would try those ones. Usually the large grocery store carries that.

4 kentijichi@gmail.com { 01.04.12 at 12:58 PM }

risotto rice recipe

5 Kent Ijichi { 01.04.12 at 12:59 PM }

here’s your recipe

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