Risotto Cakes With Curry Sauce

1. 1

   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.

2. 2

   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).

3. 3

   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.

4. 4

   Using wet hands, shape the risotto into patties. Coat in flour; shake off excess.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.