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1
Bring the stock to a boil in a small saucepan, then reduce the heat and keep warm.
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2
Melt the 2 teaspoons oil in a heavy-bottomed skillet over medium heat and sweat the onion, celery, and fennel for about 5 minutes.
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3
Add the rice and stir for 23 minutes, then add the sherry and stir until it is absorbed.
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4
Using a ladle, start adding the stock a cup or so at a time, and stir until the liquid is absorbed.
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5
About halfway through add a little salt and pepper.
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6
When all the stock is added, taste the rice.
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7
It should be tender but not mushy.
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8
(Its okay if the rice is still a little firm, as it will continue to cook after it is removed from the heat.)
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9
Add the Parmesan and the herbs, then remove it from the heat and let cool a couple of minutes before stirring in the fontina.
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10
Check the seasoning one more time, then pour the rice into a pan and refrigerate for at least 30 minutes (until the rice is cool enough to handle).
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11
Use your hands to form 3- to 4-inch cakes (they should be a little smaller than hockey pucks) and set aside.
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12
Meanwhile, prepare shrimp.
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13
Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
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14
Saute the cakes (two or three at a time so as not to overcrowd the pan) until golden and crispy, 34 minutes on each side.
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15
Serve the warm cakes alongside the roasted shrimp.
