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?
Lap Cheong and Shitake Mushrooms Risotto
- 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
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.
Other Recipes with Lap Cheong: