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1
Melt 2 tablespoons of the butter in a large, high-sided skillet, and add the onion.
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2
Cook over medium heat until soft and sweet, about 10 minutes.
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3
Add the rice and salt and cook, stirring, until well coated in butter, about 2 minutes.
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4
Pour in the white wine and cook, stirring, until it evaporates.
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5
Add 1/2 cup water and cook, stirring frequently, until it has been absorbed.
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6
Repeat, adding 1/2 cup water at a time, until the rice swells and becomes tender.
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7
This should take about 15 minutes and about 3 to 3 1/2 cups water.
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8
The texture of the risotto should be softly flowing but not soupy.
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9
Stir in the Parmesan, and transfer the risotto to a wide bowl.
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10
When it is cool enough to touch, fold in the cheese curds.
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11
Line an 8-inch-square baking dish with plastic wrap, leaving plenty of overhang on all sides.
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12
Pour the risotto into the dish, smooth the top, and cover with the overhanging plastic.
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13
Refrigerate until firm, about 3 hours, or as long as overnight.
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14
Before serving, clarify the remaining 8 tablespoons butter: Heat the butter in a small skillet over medium heat until it foams and starts to turn dark blond on top, 5 to 7 minutes.
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15
Remove from the heat and let the butter sit for a few minutes.
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16
Then tilt the skillet toward you and gently spoon off and discard the top layer of foam.
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17
Pour the clear golden butter into another bowl, discarding the dark dregs at the bottom of the skillet.
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18
Unmold the risotto cake onto a cutting board.
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19
Cut it into eight 1-inch-wide slabs, and then cut each rectangle into thirds to make 24 pieces.
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20
Put the rice flour in a shallow dish.
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21
Dip the tops and bottoms of the risotto cakes in the flour, and transfer them to a platter or baking sheet.
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22
Preheat the oven to 250 degrees F.
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23
Heat a large nonstick saute pan or cast-iron skillet over medium-high heat.
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24
Add enough clarified butter to lightly coat the bottom, and when it's hot, add as many risotto cakes as will fit in the pan.
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25
Fry until a dark golden brown crust forms on both sides and the cheese inside is melted, about 4 minutes.
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26
Keep the fried risotto cakes warm in the oven while you fry the rest of them.
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27
Serve immediately.
