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1
Preheat oven to 375F.
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2
Toss garlic cloves with 2 teaspoons olive oil in small baking dish.
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3
Cover with aluminum foil.
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4
Bake until garlic is tender, about 30 minutes.
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5
Uncover and bake until garlic is very tender, about 10 minutes longer.
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6
Cool garlic; peel.
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7
Puree half of garlic in processor.
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8
Thinly slice remaining garlic.
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9
Set garlic puree and slices aside.
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10
Bring 4 cups water to simmer in medium saucepan.
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11
Reduce heat to low, cover and keep hot.
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12
Melt 2 tablespoons butter in geavy large saucepan over medium-high heat.
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13
add onion; saute until tender, about 3 minutes.
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14
Add rice; stir until golden, about 3 minutes.
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15
Add wine; stir until absorbed, about 2 minutes.
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16
Add 1 cup hot water.
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17
Adjust heat so that liquid bubbles gently.
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18
Stir until liquid is absorbed.
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19
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.
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20
Transfer risotto to large bowl.
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21
Cool 30 minutes.
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22
Mix cheese, parsley and garlic puree and slices into risotto.
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23
Season to taste with salt and pepper.
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24
Cover and refrigerate until cold, about 2 hours.
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25
Shape risotto into six 3-inch-diameter patties, 3/4 inch thick, using about 1/3 cup risotto for each.
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26
Place risotto cakes on baking sheet.
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27
Cover and refrigerate 1 hour.
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28
(Can be prepared 8 hours ahead.
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29
Keep refrigerated.)
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30
Place all purpose flour in shallow dish.
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31
Lightly coat each risotto cake with flour.
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32
Melt 1 tablespoon butter in heavy large skillet over medium heat.
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33
Add 3 risotto cakes and cook until golden brown and heated through, about 3 minutes per side.
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34
Transfer risotto cakes to plate lined with paper towels to drain.
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35
Repeat with remaining 1 tablespoon butter and 3 risotto cakes.
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36
Transfer risotto cakes to platter and serve.
