Risotto Cakes

Ingredientes

Risotto Cakes

1 T evoo

1/2 c finely chopped onion

1 c arborio rice

1/2 c dry white wine

2 1/2 c hot saffron stock

s & p

Heat oil, saute onion for 2 mins.

Add the rice, toast, move gently to cover with oil.

Add the wine, simmer 2 mins.

Add i c hot stock, stir constantly until rice looks thick and creamy.

S & p to taste.

Spread onto baking sheet; chill for 1 hour.

Shape into patties.

Bake at 350 for 20-25 mins.