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1
Heat 2 quart saucepan on medium.
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2
Add 1 tablespoon vegetable oil.
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3
Sweat shallots in vegetable oil until translucent, about 3 minutes.
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4
Add arborio rice and lightly toast with vegetable oil and shallots for about 2 minutes.
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5
Add 1/2 cup of Prometheus Springs Lemon Ginger.
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6
Stir once and turn heat to low.
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7
Do not stir again until all of the liquid is absorbed.
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8
Add liquid in half cup increments until rice is cooked.
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9
Season with soy sauce and salt.
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10
Cool risotto mixture and stir in one egg.
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11
Lightly oil a piece of 1/2 sheet sized parchment paper with vegetable oil and add about 1 1/2 cups of the risotto mixture in the middle.
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12
Fold the parchment over and tightly shape the mixture into one long 3D rectangular brick.
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13
Unwrap the risotto mixture and with a bench scrape or dull end of a knife, cut the brick into 3 equal parts and carefully transfer to a lightly oiled cookie sheet.
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14
You can re-shape once they are on the cookie sheet to be uniform bricks.
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15
Repeat with remaining risotto mixture and freeze cakes for about one hour.
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16
Preheat saute pan with 1 cup of vegetable oil and bring to 350 degrees with a candy thermometer.
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17
Remove from freezer and dredge with panko.
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18
Fry until golden brown.
