Ginger Scented Bamboo Rice Cakes with Chili Lime Sauce

Ingredients

• ¼ cup sesame oil
• ¾ cup shallots
• 1 tablespoon + 1 teaspoon lemon grass
• 1 tablespoon + 1 teaspoon garlic
• 1/3 cup ginger
• ¾ cup red bell pepper
• 3 cups shiitake mushrooms, diced
• 2 pounds Bamboo Rice
• 4 quarts chicken stock
• 1 cup coconut milk
• 1 cup scallions
• 1 cup cilantro
• Chili Lime Sauce
• 2 cups water
• ½ cup fish sauce
• ½ cup brown sugar
• 4 tablespoons chili-garlic sauce (or to taste)
• corn starch to thicken

Directions

Heat sesame oil in large stockpot. Add shallots and sauté for 1 minute. Add garlic, lemon grass, ginger and red bell peppers and sauté for an additional 1 to 2 minutes. Add mushrooms and sauté until tender. 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. Transfer risotto to a rectangular pan where you can spread risotto out to cool at about 1 inch thick. Once cool cut into squares and sauté in peanut oil until both sides are browning slightly. Cut squares diagonally for service if desired. Serve with chili lime sauce and garnish with fresh cilantro sprig.

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