Rissoto A La Twist

• 1 cup short grain rice. I used Egyptian rice.
• 3 table spoons olive oil
• 2 table spoons butter
• 100 grams sliced button mushrooms
• 2 medium sized chicken breasts cut in 1 inch cubes.
• 2 medium bok choy cut at angle in half inch slice
• 2 spring onions sliced at angle
• 2 table spoons balsamic vinegar
• 1 table spoon rice vinegar
• 3 table spoons soy sauce
• 2 table spoons fish spoons
• 2 table spoons hot sauce or to taste
• salt and pepper to taste
• 4 cups chicken broth . Low salt on a simmer.

1. In a pan add the mushrooms and oil and Sautee the mushrooms till just start to color.
2. add the rice and swirl for a couple of minutes
3. then add the chicken and the mix of soy sauce, fish sauce, vinegars and hot sauce .. give it a min on medium flame.
4. Then start adding the broth. First one cup and mix it till almost absorbed.
5. Add the rest of the broth in half a cup each time and slowly stir the rice with a wooden spoon making sure not to break the rice nor let it burn
6. This takes a variable time depends on the type of rice used and the strength of the flame
7. When the rice get close to cooked stirring in the onions and bok choy. stir for couple of minutes
8. male sure there is a creamy texture with a little bit of sauce then add the butter and turn off the stove.
9. stir the butter till it melts.
10. Ladle the rissoto and serve it hot.
11. Enjoy

short grain rice, olive oil, butter, button mushrooms, chicken breasts, choy, spring onions, balsamic vinegar, rice vinegar, soy sauce, hot sauce, salt, chicken broth

Taken from www.epicurious.com/recipes/member/views/rissoto-a-la-twist-58388049 (may not work)