Szechuan Shiitake Risotto

1. 1

   Heat peppercorns in medium saucepan over high heat 1 minute.

2. 2

   Add broth and mushrooms and bring to boil.

3. 3

   Cover, remove from heat and steep 30 minutes.

4. 4

   Transfer mushrooms to bowl.

5. 5

   Strain broth.

6. 6

   Thinly slice mushrooms.

7. 7

   Melt butter in heavy medium saucepan over medium heat.

8. 8

   Add mushrooms and shallots; saute 3 minutes.

9. 9

   Stir in rice.

10. 10

    Mix in wine and soy sauce and bring to boil.

11. 11

    Add all but 1/2 cup broth.

12. 12

    Simmer uncovered 20 minutes, stirring occasionally.

13. 13

    Continue cooking until rice is tender and mixture is creamy, adding remaining 1/2 cup broth if necessary to make creamy, stirring occasionally, about 5 minutes longer.

14. 14

    Season with salt and serve.

No additional tips available.