Corn & 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.
- 5 cups chicken or vegetable broth
- 8 green onions
- 2 tablespoons vegetable oil, plus more for frying
- 1½ cups arborio or carnaroli rice
- ½ cup white wine
- ½ teaspoon salt
- ½ cup fresh corn kernels
- 1 cup finely grated asiago cheese (such as Sartori's asiago)
- ¼ cup finely chopped fresh parsley
- 3 tablespoons finely chopped fresh cilantro, plus more for garnish
- 2 tablespoons vegetable oil
- 1½ tablespoons finely chopped garlic
- 1½ tablespoons finely chopped fresh ginger
- 1½ pounds raw shrimp
- 4 Roma tomatoes, chopped
- 1½ teaspoons curry powder
- 1 teaspoon ground coriander
- 1½ teaspoons tamarind paste (or lime juice)
- 1 teaspoon sugar
- ½ teaspoon turmeric
- ½ teaspoon salt
- ⅛ teaspoon cayenne
- 1 (15-ounce) can unsweetened coconut milk
- Toasted unsweetened coconut flakes (optional)
- 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 the remaining 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.
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