Risotto with Mushrooms, Sin-Qua and Sorrel


Mushroom and Sin Qua RisottoPhoto by: David Beeler


So, here we go getting weird.  A couple of weeks ago, I was graced with a bunch of veggies I had never heard of.  Sin-qua.  Sound familiar, right?  I mean, it immediately sparks a whole series of ideas for dinner, doesn’t it?  Not really.  Sorrel was another one.  Though I knew about it, I had only cooked it with once, so this I emailed my neighbor, Tony Romano, who is an amazing chef.  His inspiration: a mushroom risotto with sin-qua and sorrel.

Sin-qua is a Chinese Okra that is quite spongy.  It doesn’t have a lot of flavor and really absorbs the flavors that it is paired with.
Sorrel is a leaf veg similar to spinach. You see it often in mescalin (spring mix) for salads but it has to be mixed with other greens because it contains oxalic acid and in large quantities can make you sick.  BUT…this risotto recipe only uses a handful, so there’s absolutely nothing to worry about.  As a matter of fact, it turns this risotto into a risotto from heaven!  De-Li-Cious!

Now, risotto has the reputation that it’s difficult to make.  It’s not.  It just takes time.  The difficulty is to keep the children occupied while I stir, ’cause you can’t really walk away from the risotto while it’s cooking.  THAT’s the difficulty, but there’s an easy solution for that: a healthy snack and a movie!  Voilà, problem solved.

So, here ya go.  An absolutely-to-die-for-risotto!  Worth every minute of stirring!

Don’t want to venture out on the sin-qua and sorrel?  No problem!  Just leave them out and you’ll have a wonderful mushroom risotto instead!

Mushroom & Sin Qua Risotto


  • Extra-Virgin olive oil
  • 2 cloves of garlic, minced
  • 1 sin-qua, diced
  • 1-1/2lb. assorted fresh mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
  • salt
  • 1 handful of sorrel, washed and roughly chopped
  • 2 cups Arborio rice
  • 2 cups dry white wine
  • 6-7 cups hot chicken stock
  • 2 tbsp. butter
  • 1/2 cup grated Parmegiano
  • Chives/Parsley and Parmegiano shavings for garnish



  • Coat a large saute pan generously with oil and add the garlic.  Bring to a medium-heat.  When the garlic becomes aromatic, add the sin-qua and the mushrooms and season with salt.
  • When the mushrooms start to soften, add the sorrel and cook for a few minutes until wilted and the mushrooms are soft and pliable.  Turn off the heat and reserve.
  • Coat a large saucepot / pan with olive oil and add the rice.  Cook for 2-3 minutes to toast, stirring frequently.
  • Add the wine to cover the surface of the rice and stir frequently until it has completely absorbed the liquid.
  • Add chicken stock until the liquid has covered the surface of the rice.  Stir frequently until the stock has absorbed into the rice.
  • Repeat this process 2 more times, while occasionally checking for seasoning.  You’ll probably have to add some salt.  Oh, and KEEP STIRRING!
  • During the third addition of stock, add the reserved sauteed mushrooms mixture.
  • When the stock has been absorbed and the rice is cooked but is still “al dente”, remove the pot from the heat.
  • Add the butter and cheese and fold into the rice until well combined.
  • It should look very creamy.
  • Serve immediately and garnish with chives, or parsley and Parmesan shavings.

Serves: 4-6


(Recipe by: Marieke, aka HRH Mommy, inspired by Tony Romano)


Share Your Thoughts

I am looking for more risotto recipes!  Do you have any to share?  Send them my way.  Despite the fact that they’re a bit more labor intensive, the result is always well worth it, so I’m eager to experiment!



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Published on: October 20, 2012 | Tags: , , , ,

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