Name: Risotto cakes with curry sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 5 cup (1.25l) salt-reduced vegetable stock; 1 lemongrass stalk, pale section only; 5 medium_piece fresh ginger, peeled, sliced; 5 dried shitake mushrooms; 1 tablespoon vegetable oil, plus extra, to shallow-fry; 1 medium brown onion, finely chopped; 1 medium red capsicum, finely chopped; 2 clove garlic, finely chopped; 1 1/2 cup arborio rice; 2 tablespoon ketjap manis; 1 cup plain flour; 1 tablespoon yellow curry paste; 3/4 cup coconut cream; steamed asian greens, to serve

Ingredients

5 cup (1.25l) salt-reduced vegetable stock

1 lemongrass stalk, pale section only

5 medium_piece fresh ginger, peeled, sliced

5 dried shitake mushrooms

1 tablespoon vegetable oil, plus extra, to shallow-fry

1 medium brown onion, finely chopped

1 medium red capsicum, finely chopped

2 clove garlic, finely chopped

1 1/2 cup arborio rice

2 tablespoon ketjap manis

1 cup plain flour

1 tablespoon yellow curry paste

3/4 cup coconut cream

steamed asian greens, to serve

Method

1.In a medium saucepan, bring stock, lemongrass and ginger to the boil over high heat. Reduce heat; hold at a simmer. Place mushrooms in a heatproof bowl; cover with boiling water. Stand 5 minutes, or until mushrooms are tender. Drain; chop finely.

2.Heat oil in a large heavy-based saucepan over moderate heat. Add onion, capsicum and garlic; cook, stirring, 5 minutes or until soft. Add rice; cook, stirring, 1 minute. Reduce heat.

3.Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 minutes or until rice is tender but firm to the bite).

4.Stir mushrooms and ketjap manis into risotto. Remove from heat. Cover; set aside 2 hours to cool. Remove ginger and lemongrass; discard.

5.Using wet hands, shape 1/4 cup of risotto into patties. Coat in flour; shake off excess.

6.Heat extra oil in a large deep frying pan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry patties, in batches, 2 minutes each side or until golden. Drain on paper towels.

7.Place curry paste in a small saucepan over moderate heat. Cook, stirring, 2 minutes or until fragrant. Add coconut cream; simmer 2 minutes or until sauce thickens. Drizzle risotto cakes and greens with curry sauce. Serve.

Adding stock to rice a little at a time will ensure a creamy result. Serve risotto straightaway as rice absorbs liquid on standing.
Note

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