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Ginger Scented Bamboo Risotta Cakes




Source of Recipe


chef2chef






List of Ingredients



• 8 oz bamboo rice, uncooked
  
• 2 T toasted sesame oil
  
• 1/4 cup shallots, finely diced
  
• 1 tsp lemon grass, finely diced
  
• 1 tsp garlic, minced
  
• 4 tsps ginger, minced
  
• 1/4 cup red bell pepper, finely diced
  
• 1 cup shitake mushrooms, finely diced
  
• 4 cups chicken stock
  
• 1/4 cup coconut milk
  
• 1/4 cup scallions, finely diced
  
• 1/4 cup cilantro, minced
  
• peanut oil for sauteing
  






Instructions



1. Heat sesame oil in large pot. Add shallots and saute for 1 minute. Add lemon grass, garlic, ginger and red bell peppers. Saute for an additional 1 to 2 minutes. Add mushrooms and saute until tender.
   
2. Stir in bamboo rice until mixed well. While stirring, start adding 1 cup of chicken stock at a time until stock is gone and rice is al dente. Stir in coconut milk and cook for an additional 1 to 2 minutes until thickened. Finish by stirring in scallions and cilantro.
   
3. Transfer risotto to a rectangular pan where you can spread risotto out to cool at about 1" thick. Once cool, cut into squares and saute in peanut oil until both sides are browned slightly. Cut squares diagonally to serve if desired.
   
4. Serve with Chili Lime Sauce (recipe follows) and garnish with fresh cilantro sprig.
   






Final Comments


Makes about 16 risotto cakes

Chili Lime Sauce: 3/8 cup lime juice, freshly squeezed prefereed; 1 cup water; 1/4 cup fish sauce; 1/4 cup brown sugar; 2 T chili-garlic sauce or to taste; cornstarch to thicken

Combine first 5 ingredients and bring to a simmer. Continue to simmer until reduced by a third. Thicken with cornstarch and cool.