Risotto Cakes With Curry Sauce - cooking recipe

Ingredients

5 1/4 cups vegetable stock
1 stalk lemongrass, pale section only
1 piece fresh ginger (about 2 inch thick), peeled and sliced
5 None dried shiitake mushrooms
1 tbsp vegetable oil, plus extra to shallow-fry
1 medium onion, finely chopped
1 medium red pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1/2 cup arborio rice
2 tbsp kecap manis (sweet soy sauce)
1 cup flour
1 tbsp yellow curry paste
3/4 cup coconut milk
None None Steamed Asian greens, to serve

Preparation

Bring stock, lemongrass and ginger to a boil in a medium saucepan on high heat. Reduce heat to very low and simmer until ready to use. Place mushrooms in a heatproof bowl; cover with boiling water. Let stand for 5 mins or until mushrooms are tender. Drain then chop finely.
Heat the oil in a large heavy-bottomed saucepan on medium heat. Add the onion, pepper and garlic and saute for 5 mins or until softened. Add the rice and saute for 1 min. Reduce heat to medium-low. 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 mins or until rice is tender but firm to the bite).
Stir mushrooms and kecap manis into the risotto. Remove from heat. Cover and set aside for 2 hours to cool. Remove ginger and lemongrass; discard.
Using wet hands, shape the risotto into patties. Coat in flour; shake off excess.
Heat extra oil in a large deep skillet on medium-high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry patties, in batches, for 2 mins on each side or until golden. Drain on paper towels.
For the curry sauce, place curry paste in a small saucepan on medium heat. Cook, stirring, for 2 mins or until fragrant. Add coconut milk; simmer for 2 mins or until sauce thickens. Drizzle risotto cakes and greens with curry sauce. Serve.