Corn & Herb Risotto Cakes with Shrimp Curry

By CheeseDiva

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.

Ingredients

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

Details

Adapted from culturecheesemag.com

Preparation

Step 1

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.