Risotto Cakes

Servings: 8 | Serving size: 2 risotto cakes

Cooking Time: 90 Minutes

This recipe can be multiplied by 2.

The rice will keep overnight before being cooked into rice cakes. The risotto cakes, once cooked, do not keep well.

Heat the oil in a medium stock pot over medium heat. Add the garlic and cook very slowly until translucent (about 5 minutes). Do not allow it to brown or it will turn bitter.

Add the minced onion and increase the heat to medium-high. Cook until the onions are translucent (about 5 minutes). Do not allow the onions to brown.

Add the risotto to the pot and cook while stirring continuously for 2 minutes.

Add the white wine and cook stirring continuously for about a minute. Add enough water to cover the risotto. Stir.

Reduce the heat to medium and cook stirring about every 2 minutes so as to not allow the rice to stick. Add more water in 1/2 cup batches as needed. This will take about 20 - 25 minutes until the risotto is tender. The rice should be soft but not mushy.

Remove from heat and stir in the salt and parmesan. Chill.

Preheat the oven to 400°F.

Remove the risotto from the refrigerator and form into small cakes. These should be about 1/3 cup each.

Place each cake on a non-stick cookie sheet spaced evenly with about 1/2 inch separating them. Place the cookie sheet in the oven. Reduce the heat to 350°F and cook, turning once, until golden brown (about 15 minutes).