Have fun preparing this mushroom dish!
Gently heat water, sake, miso and sherri in a saucepan. Heat the sesame and peanut oil in a heavy-bottomed saucepan over medium heat and sauté the chili peppers for 1 minute until soft. Add the shiitake mushrooms and roast for 2 minutes until cooked. Remove the mushrooms from the saucepan with a slotted spoon and set aside. Add the long-grain rice to the saucepan and roast, stirring throughout, until translucent. gradually add a mug of liquid at a time and make until the long-grain rice is almost cooked. Then fold in mushrooms, mint and chives. Distribute the steamed rak choi evenly on plates, pour the risotto over it and sprinkle with pepper.
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