As with any risotto you have the instructions “stir constantly”, but why?
Stirring the rice constantly will add air into the risotto, cooling it down and making it gluey. But if you don’t stir enough, the rice will stick to the bottom and burn. Agitating the rice is important, because risotto’s creaminess comes from the starch generated when grains of rice rub against each other.
Another question you may ask is “Chinese Risotto” But then again, where was rice both domesticated and cultivated, yes China. Ipso facto, Chinese Risotto 😁
Chinese Risotto Recipe
- 2 tbsp. groundnut oil
- 1 onion, sliced
- 2 cloves garlic, crushed
- 1 tsp. Chinese five-spice powder
- 8 oz sausage, sliced (preferably chorizo)
- 8 oz carrots, diced
- ½ glass, dry white wine
- ¼ lb Shiitake mushrooms, sliced.
- 1 green pepper, deseeded and diced
- 10 oz risotto rice
- Approx. 3-4 cups vegetable or chicken stock
- 1 tbsp. fresh chives
- Heat the groundnut oil in a large, preheated wok.
- Add the onion slices, crushed garlic and Chinese five-spice powder to the wok and stir-fry for 1 minute.
- Add the sausage, carrots, green pepper & mushrooms to the wok and stir to combine.
- Stir in the risotto rice, add the wine and cook till the wine has evaporated.
- Gradually add the vegetable or chicken stock, a little at a time, stirring constantly until the liquid has been completely absorbed and the rice grains are tender, (usually between 15-20 minutes).
- Snip the chives and stir into the wok with the last of the stock.