Coconut Risotto Cakes Recipe

Prepare cooked risotto (if not using pre-cooked)

If you don't have cooked risotto, make about 1 cup uncooked arborio rice into a basic risotto: sauté 1 small shallot in 1 tbsp butter until soft, add 1 cup arborio rice and toast 1 minute, gradually add about 3 cups warm stock until rice is creamy and al dente (about 18–20 minutes). Finish with 1/4 cup grated Parmesan. Cool until warm (not hot) before using.

In a large bowl combine 2 cups cooked arborio risotto, 1 cup unsweetened coconut milk, 1 cup finely diced pineapple, 1/2 cup grated Parmesan, 1 lightly beaten egg, 2 tbsp chopped cilantro, 1 tsp lime zest, 1 tsp salt and 1/2 tsp black pepper. Mix until homogeneous. The mixture should hold together when pressed; if too loose, refrigerate 20–30 minutes to firm up or add 2–3 tbsp cooked rice or 1–2 tbsp rice flour to bind.

Divide the mixture into 8 equal portions (about 1/3 cup each). Using slightly wet hands, form each portion into a compact patty approximately 2½–3 inches wide and 3/4 inch thick. Place formed cakes on a parchment-lined tray and refrigerate at least 20 minutes to firm (this helps them hold shape during frying).

Pour 3/4 cup rice flour onto a shallow plate. Lightly dredge each chilled cake in rice flour, shaking off excess. The rice flour coating should be thin and even.

Heat 2 cups neutral oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you don't have a thermometer, test with a small pinch of rice flour: it should sizzle steadily and brown in ~40–60 seconds.

Fry the cakes in batches (do not overcrowd) for 2–3 minutes per side, flipping gently with a slotted spatula, until golden brown and crisp. Maintain oil temperature around 325–350°F; reduce heat if browning too quickly. Total frying time per cake ~4–6 minutes. Transfer fried cakes to a wire rack or plate lined with paper towels to drain. Lightly season with a pinch of salt while hot.

In a medium bowl combine 1 cup drained black beans, 1 cup corn kernels, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, and 1 minced seedless jalapeño.

Add 2 tbsp chopped cilantro, 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine and taste; adjust seasoning with more lime or salt if needed. Let sit 10–15 minutes at room temperature to allow flavors to meld.

To serve, spoon a few tablespoons of the black bean & corn salsa onto each plate to form a base.

Place 2 coconut pineapple risotto cakes on top of the salsa per serving. Garnish with extra cilantro leaves, optional toasted shredded coconut, and a lime wedge on the side.

Serve immediately while cakes are hot and crisp. Squeeze lime over cakes to taste.