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1
Preheat the oven to 375 degrees.
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2
Toss the garlic cloves with the olive oil in a small baking dish.
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3
Cover with aluminum foil and bake until the garlic is tender, about 30 minutes.
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4
Uncover and bake until the garlic is very soft, about 10 minutes longer.
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5
Cool the garlic and peel or squeeze out of the peelings.
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6
Puree the pulp in a food processor and set aside.
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7
Bring 4 cups water to a simmer in a medium-size saucepan.
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8
Reduce the heat to low, cover and keep hot.
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9
Melt 2 tablespoons of the butter in a heavy large saucepan over medium-high heat.
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10
Add the onions and cook, stirring, until tender, about 3 minutes.
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11
Add the rice and stir until golden, about 3 minutes.
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12
Add the wine and stir until it is all absorbed, about 2 minutes.
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13
Add 1 cup of the hot water.
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14
Adjust heat so that the liquid bubbles gently.
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15
Stir until liquid is absorbed.
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16
Continue adding the hot water, 1 cup at a time, until the rice is just tender and the mixture is very thick, simmering until the liquid is absorbed before each addition.
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17
Stir frequently, about 25 minutes.
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18
Transfer the risotto to a large bowl and cool for about 30 minutes.
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19
Mix the cheese, parsley and garlic puree into the risotto.
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20
Season with salt and pepper.
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21
Cover and refrigerate for about 2 hours.
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22
Shape the risotto into 6 patties, each about 3 inches in diameter and three-quarters of an inch thick.
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23
Place the risotto cakes on a baking sheet.
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24
Cover and refrigerate for at least 1 hour.
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25
(At this point, they can be refrigerated for as long as 8 hours.
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26
).
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27
Place some flour in a shallow dish.
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28
Lightly coat each cake with the flour.
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29
Melt 1 tablespoon of the butter in a heavy large skillet over medium heat.
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30
Add 2 to 3 cakes and cook until golden brown, about 3 minutes per side.
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31
Transfer the cakes to paper towels to drain.
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32
Repeat with the remaining 1 tablespoon butter and cakes.
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33
Serve warm.
