Ingredients
1 2-inch piece ginger, plus 2 teaspoons minced ginger
4 cloves garlic, plus 2 teaspoons minced garlic
8 ounces shiitake mushrooms, stems and caps separated
12 cilantro stems, plus leaves for serving
Coarse salt and freshly ground pepper
5 tablespoons unsalted butter
1 tablespoon low-sodium soy sauce, plus more for serving
1 1/2 cups arborio rice
1/2 cup dry white wine, such as Sauvignon Blanc
2 cups sugar snap peas (8 ounces), trimmed and sliced
Preparation
In a saucepan, bring ginger piece, garlic cloves, mushroom and cilantro stems, 1 tablespoon salt, and 8 cups water to a simmer.
In a large straight-sided skillet, heat 2 tablespoons butter over high. Add mushroom caps and a pinch of salt; cook, stirring occasionally, until browned, 5 minutes. Transfer to a bowl; stir in soy sauce. Melt remaining butter in skillet over medium. Add rice and minced ginger and garlic; cook, stirring, until rice is toasted, 3 to 4 minutes. Add wine; cook until evaporated. Add 1/2 cup broth; cook, stirring, until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring, until rice is al dente, about 25 minutes. Stir in snap peas; cook until tender, about 7 minutes more. Remove from heat and stir in mushroom caps; season with salt and pepper. Serve, with cilantro leaves and a drizzle of soy sauce.
