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1
Combine 1 1/2 cups hot water and shiitake mushrooms in small bowl.
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2
Let stand until mushrooms soften, about 30 minutes.
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3
Remove mushrooms from water and squeeze excess liquid back into bowl.
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4
Cut out hard stems and discard.
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5
Thinly slice mushrooms.
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6
Pour mushroom soaking liquid into large saucepan, leaving any sediment in bottom of bowl.
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7
Add clam juice and 2 cups water.
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8
Bring to simmer.
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9
Reduce heat to very low and keep liquid hot.
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10
Heat oil in heavy large Dutch oven over medium-high heat.
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11
Add pancetta, ginger and half of green onions; stir until aromatic, about 2 minutes.
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12
Add mussels, cover and cook until mussels open, about 6 minutes.
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13
Using tongs, transfer mussels to large bowl (discard any that do not open).
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14
Cover bowl with foil.
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15
Add mushrooms and bok choy stems to Dutch oven; stir over medium-high heat 2 minutes.
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16
Add rice; stir 1 minute.
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17
Add vermouth; stir until absorbed, about 2 minutes.
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18
Add 1 cup hot liquid ; adjust heat so that rice simmers slowly.
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19
Cook until liquid is absorbed, stirring often, about 5 minutes.
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20
Continue cooking until rice is almost tender, adding 1 cup liquid every 5 minutes and stirring often, about 15 minutes longer.
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21
Mix bok choy leaves and snow peas into risotto and continue cooking until rice is just tender and mixture is creamy, adding liquid 1/2 cup at a time and stirring, often about 10 minutes longer .
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22
Mix in chopped cilantro and remaining green onions.
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23
Season with salt and pepper.
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24
Transfer risotto to large bowl.
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25
Arrange mussels around edge of bowl.
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26
Garnish with cilantro sprigs and serve.
