Risotto Cakes Following Curry Sauce

Risotto Cakes next Curry Sauce next Vegetable Stock, Lemongrass, blithe Ginger, Dried Shiitake Mushrooms, Vegetable Oil, Onion, Red Pepper, Garlic, Arborio Rice, Kecap Manis, Flour, Yellow Curry Paste, Coconut Milk, Greens

The ingredient of Risotto Cakes Following Curry Sauce

• 5 1 4 cups vegetable growth
• 1 stalk lemongrass bland section deserted
• 1 piece open ginger about 2 inch thick peeled and sliced
• 5 dried shiitake mushrooms
• 1 tablespoon vegetable oil benefit further to shallow fry
• 1 onion medium finely chopped
• 1 red pepper medium seeded and finely chopped
• 2 cloves garlic finely chopped
• 1 2 cup arborio rice
• 2 tablespoons kecap manis sweet soy sauce
• 1 cup flour
• 1 tablespoon yellow curry paste
• 3 4 cup coconut milk
• greens steamed asian to facilitate

The Instruction of risotto cakes following curry sauce

• 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 sautu00e9 for 5 mins or until softened add the rice and sautu00e9 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

Nutritions of Risotto Cakes Following Curry Sauce

calories: nutritioninformation
carbohydrateContent: 410 calories
fatContent: 61 grams
fiberContent: 15 grams
proteinContent: 4 grams
saturatedFatContent: 8 grams
sodiumContent: 10 grams
sugarContent: 1820 milligrams
: 8 grams

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