Begin by either roasting or grilling the poblano peppers. I either place them on the grill until charred, under the broiler in my oven until charred or on my gas stovetop until charred. Once the skin is black and charred, place the peppers in a ziplock bag and seal for 20 minutes. Set aside. After 20 minutes, rub the skin off of the peppers. Sometimes I do this with a paper towel or under water. Remove the seeds and dice the peppers.
Add the cooked risotto to a large bowl and break it apart with a fork. Add in the ricotta and flour and stir, then toss in the peppers. Bring the mixture together with your hands and form mini cakes about 1 1/2-2 inches in diameter and 1 inch in thickness. Pack the cakes together so they stick.
Heat a large skillet over medium heat and add olive oil – I usually start with about 1 1/2 tablespoons. Add the panko to a bowl. Place each risotto cake in the bread crumbs and press gently so the crumbs adhere. Add them to the skillet and cook until golden on both sides, about 5 minutes per side. Serve the risotto cakes immediately with the crema, grilled corn salsa and a wedge of lime.
As a note, I make my risotto the night before and let it sit in the fridge. I toasted the rice in 2 tablespoons olive oil, add 2 garlic cloves, use 2 cups of chardonnay and about 3 to 4 cups of low-sodium chicken stock. Once the liquid is absorbed, I add in 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup freshly grated parmigiano reggiano. This way the risotto is super flavorful to make the cakes.