Recipe information
Yield
Serves 4
Ingredients
2 tablespoons Szechuan peppercorns
2 14 1/2-ounce cans beef broth
1 ounce dried shiitake mushrooms, stemmed
2 tablespoons (1/4 stick) butter
1/3 cup minced shallots
3/4 cup arborio or medium-grain white rice
1/4 cup dry wine
1 tablespoon low-sodium soy sauce
Preparation
Step 1
Heat peppercorns in medium saucepan over high heat 1 minute. Add broth and mushrooms and bring to boil. Cover, remove from heat and steep 30 minutes. Transfer mushrooms to bowl. Strain broth. Thinly slice mushrooms.
Step 2
Melt butter in heavy medium saucepan over medium heat. Add mushrooms and shallots; sauté 3 minutes. Stir in rice. Mix in wine and soy sauce and bring to boil. Add all but 1/2 cup broth. Simmer uncovered 20 minutes, stirring occasionally. 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. Season with salt and serve.
