Risotto Cakes

1. 1

   Bring the stock to a boil in a small saucepan, then reduce the heat and keep warm.

2. 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.

3. 3

   Add the rice and stir for 23 minutes, then add the sherry and stir until it is absorbed.

4. 4

   Using a ladle, start adding the stock a cup or so at a time, and stir until the liquid is absorbed.

5. 5

   About halfway through add a little salt and pepper.

6. 6

   When all the stock is added, taste the rice.

7. 7

   It should be tender but not mushy.

8. 8

   (Its okay if the rice is still a little firm, as it will continue to cook after it is removed from the heat.)

9. 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.

10. 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).

11. 11

    Use your hands to form 3- to 4-inch cakes (they should be a little smaller than hockey pucks) and set aside.

12. 12

    Meanwhile, prepare shrimp.

13. 13

    Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.

14. 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.

15. 15

    Serve the warm cakes alongside the roasted shrimp.

* Per serving · 4 servings · Values may vary.