Corn and Herb Risotto Cakes with Shrimp Curry
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.
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.
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.
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 theremaining broth in ½-cup increments, stirring constantly. Test the risotto between additions until it’s done cooking.
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.
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.
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.
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.
Recipe by Elaine Khosrova
Photography by Mark Ferri
Styling by Leslie Orlandini