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Corn & Herb Risotto Cakes with Shrimp Curry

Corn & Herb Risotto Cakes with Shrimp Curry
Serves 8
This towering combo of creamy, crispy risotto cakes and spicy Malaysian-style curry hits all the key flavor notes you’d want in a dish. Asiago helps hold the cakes together. Though the dish takes some time to prepare, the parts can all be made ahead and assembled just before serving.
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  1. 5 cups chicken or vegetable broth
  2. 8 green onions
  3. 2 tablespoons vegetable oil, plus more for frying
  4. 1½ cups arborio or carnaroli rice
  5. ½ cup white wine
  6. ½ teaspoon salt
  7. ½ cup fresh corn kernels
  8. 1 cup finely grated asiago cheese (such as Sartori's asiago)
  9. ¼ cup finely chopped fresh parsley
  10. 3 tablespoons finely chopped fresh cilantro, plus more for garnish
  1. 2 tablespoons vegetable oil
  2. 1½ tablespoons finely chopped garlic
  3. 1½ tablespoons finely chopped fresh ginger
  4. 1½ pounds raw shrimp
  5. 4 Roma tomatoes, chopped
  6. 1½ teaspoons curry powder
  7. 1 teaspoon ground coriander
  8. 1½ teaspoons tamarind paste (or lime juice)
  9. 1 teaspoon sugar
  10. ½ teaspoon turmeric
  11. ½ teaspoon salt
  12. ⅛ teaspoon cayenne
  13. 1 (15-ounce) can unsweetened coconut milk
  14. Toasted unsweetened coconut flakes (optional)
  1. Several hours before serving, in a medium-size saucepot heat broth to boiling. Cover, and reduce heat to low, holding at a simmer. Thinly slice green onions, combining the white and pale green parts. Reserve the sliced dark green onion tops for garnish.
  2. In a wide, deep skillet, heat oil over medium heat. Add the white and pale green onion parts, and sauté until translucent, about 4 minutes. Add rice, stirring to coat with oil, and cook for 2 minutes. Add wine, 1 cup of broth, and salt; simmer until completely absorbed.
  3. Begin adding 3 cups of hot broth in 1-cup increments, stirring constantly until each addition is absorbed before adding the next one. (This should take 15 to 18 minutes total.) Add corn, then the remaining broth in ½-cup increments, stirring constantly. Test the risotto between additions until it’s done cooking.
  4. Stir in asiago, parsley, and cilantro until well combined. Spread the risotto in an 8-inch square baking pan, and set aside to cool; cover and refrigerate until firm, at least 2 hours or overnight.
  1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the garlic and ginger, and sauté 1 minute. Add shrimp, and cook, stirring frequently, until shrimp are pink and just cooked through; transfer to a plate.
  2. Add the remaining oil, garlic, and ginger to the skillet, and sauté 1 minute over medium-high heat. Add tomatoes, curry powder, coriander, tamarind paste, sugar, turmeric, salt, and cayenne; cook 1 minute. Whisk in coconut milk, and heat to boiling; cook at a low boil, stirring occasionally, until reduced by half, about 10 minutes. Reduce the heat to low, and return shrimp to the skillet; cook for 2 minutes.
  3. Just before serving, cut the risotto into individual “cakes,” shaped and sized as desired, using a cookie cutter or knife. Fry each cake in vegetable oil, turning to lightly brown the tops and bottoms. To serve, spoon some of the curry sauce onto each plate, arrange a risotto cake beside the sauce and top each with several shrimp, more sauce, the reserved sliced dark green onion, chopped cilantro, and if desired, toasted coconut.
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