Crispy Fried Risotto Cakes

1.Begin by preparing the risotto. In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, add the chopped onion and cook until translucent, about 3 minutes. Add the garlic and cook for an additional minute.

2.Stir in the Arborio rice, ensuring it's well-coated with the oil and butter mixture. Cook for 2 minutes.

3.Pour in the white wine and stir until it's mostly absorbed by the rice.

4.Gradually add the warmed broth, one cup at a time, stirring constantly until each addition is absorbed before adding the next. This process should take about 18-20 minutes. The risotto should be creamy and the rice al dente.

5.Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Let the risotto cool to room temperature, then place it in the refrigerator to chill thoroughly.

6.Once chilled, shape the risotto into small cakes, approximately 2 inches in diameter.

7.Prepare three shallow dishes for the breading: one with flour, one with beaten eggs, and one with breadcrumbs.

8.Dredge each risotto cake first in flour, shaking off any excess, then dip into the beaten eggs, and finally coat well with breadcrumbs.

9.In a large skillet or deep fryer, heat the vegetable oil to 375°F (190°C). Fry the risotto cakes in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.

10.Serve the crispy fried risotto cakes hot, accompanied by your sauce of choice or simply enjoy them on their own.