I enjoy making food from scratch. It gives the food a much-needed freshness and is usually deemed more healthy than a pre-cooked meal full of cancerous preservatives.
Let’s explore today’s Chinese Style Risotto Mushroom Recipe today. We will add a few alternatives/substitutes for vegetarians wherever we use meat. Today, our choice of meat is chicken.
Chinese Style Risotto Mushroom Recipe
- 2 Tbsp. Butter for frying.
- 500 g chicken mince (vegetarians can use blanched almonds as a perfect substitute)
- Pimento (Allspice) and cinnamon sprinkled over the chicken mince.
- Sprinkle of fresh or dry thyme
- Freshly ground black pepper to taste.
- 500 grams of mushrooms, cut in halves or quarters and sprinkled with table salt
- 2 Tbsp. Soy sauce
- 1 tsp ginger and garlic mix, chopped fine (or make a paste)
- 200 ml rice (around 3/4th cup)
- 1 cup boiling water for white rice, or just under 3/4 cup for if you are using brown rice
- Natural yogurt use as a sauce (you can substitute soy sauce if lactose-intolerant)
Total cooking time in the kitchen: About 10 minutes
- In a large cooking pot, melt the butter, then quickly add minced chicken (sprinkle allspice and cinnamon beforehand).
- Sprinkle garlic, thyme and spices and stir well. Don’t let it turn brown, and stir until it turns golden.
- Add Salter mushroom, and stir continuously. Add Soy Sauce.
- Add rice, and then add water.
- Keep stirring.
- Stir, bring the heat right down, stir again, and cover—cook at the lowest heat for 12 minutes for white rice and 20 minutes for brown rice.
The modern-day cook directly dishes out the risotto onto the plate pours amasi/yogurt on top as a sauce. If lactose-intolerant, you can sprinkle more natural soy sauce on top. Alternatively, you can serve with a simple salad, and that will add much-needed moisture to the meal.
This recipe serves around three hungry people.