Crispy Garlic Risotto Cakes - garlic

Method

• Preheat oven to 375F.
• Toss garlic cloves with 2 teaspoons olive oil in small baking dish.
• Cover with aluminum foil.
• Bake until garlic is tender, about 30 minutes.
• Uncover and bake until garlic is very tender, about 10 minutes longer.
• Cool garlic; peel.
• Puree half of garlic in processor.
• Thinly slice remaining garlic.
• Set garlic puree and slices aside.
• Bring 4 cups water to simmer in medium saucepan.
• Reduce heat to low, cover and keep hot.
• Melt 2 tablespoons butter in geavy large saucepan over medium-high heat.
• add onion; saute until tender, about 3 minutes.
• Add rice; stir until golden, about 3 minutes.
• Add wine; stir until absorbed, about 2 minutes.
• Add 1 cup hot water.
• Adjust heat so that liquid bubbles gently.
• Stir until liquid is absorbed.
• Continue adding hot water 1 cup at a time until rice is just tender and mixture is very thick, simmering until liquid is absorbed before each addition and stirring frequently, about 25 minutes.
• Transfer risotto to large bowl.
• Cool 30 minutes.
• Mix cheese, parsley and garlic puree and slices into risotto.
• Season to taste with salt and pepper.
• Cover and refrigerate until cold, about 2 hours.
• Shape risotto into six 3-inch-diameter patties, 3/4 inch thick, using about 1/3 cup risotto for each.
• Place risotto cakes on baking sheet.
• Cover and refrigerate 1 hour.
• (Can be prepared 8 hours ahead.
• Keep refrigerated.)
• Place all purpose flour in shallow dish.
• Lightly coat each risotto cake with flour.
• Melt 1 tablespoon butter in heavy large skillet over medium heat.
• Add 3 risotto cakes and cook until golden brown and heated through, about 3 minutes per side.
• Transfer risotto cakes to plate lined with paper towels to drain.
• Repeat with remaining 1 tablespoon butter and 3 risotto cakes.
• Transfer risotto cakes to platter and serve.