Lap Cheong and Shitake Mushrooms Risotto

Lap Cheong and Shitake Mushrooms Risotto

Ingredients:

• 5 tablespoons butter
• 1 medium yellow onion, finely chopped
• 1 cup shitake mushrooms, reconstituted and thinly sliced
• 2 lap cheong sausages, diced
• 1 ½ cups Arborio rice
• 1 cup dry white wine
• 6 cups chicken broth
• ¾ cup frozen peas
• ½ cup Parmessano-Reggiano cheese
• Salt and pepper for flavor

Directions:

Heat broth in a saucepan and keep simmering over low heat.

Melt better in a large pot on medium heat. Add the onion and stir occasionally until translucent, about 3 minutes. Then add the lap cheong and mushrooms. Cook until lap cheong is fragrant and mushrooms slightly wilted, about 3 minutes.

Add the rice and stir so that it is glazed with butter and glistening. Cook for 1-2 minutes. Add the wine and allow it to be absorbed by the rice.

Add broth in 1-2 cups at a time, enough to barely cover the rice. Stir often. When the broth is absorbed, continue adding broth at 1-2 cups at a time. Repeat until rice is tender and the mixture starts to look creamy, about 25 minutes.

Turn to low heat. Add the frozen peas; stir to mix. Add cheese. Flavor to your liking with salt and pepper; the lap cheong is already salty, so not much extra salt should be needed. Serve hot.

Serves 6.