Ginger Scented Bamboo Risotto Cakes with Chili Lime Sauce

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.

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 saute in peanut oil until both sides are browned slightly. Cut squares diagonally to serve if desired.

Serve with Chili Lime Sauce and garnish with fresh cilantro sprig.

For 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.