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1
Make wild-rice risotto:.
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2
Bring water with salt to a boil in a heavy saucepan, then simmer wild rice, covered, until tender, about 45 minutes.
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3
Remove from heat and let rice stand in cooking liquid, uncovered, 30 minutes.
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4
Drain rice in a sieve set over a saucepan and reserve rice.
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5
Add vegetable stock to cooking liquid and bring to a simmer.
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Keep liquid hot, covered, over low heat.
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7
Heat butter and oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then saute sage, stirring, 1 minute.
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Add onions and saute, stirring, until softened.
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Stir in celery with salt to taste and saute, stirring, until onions begin to turn golden brown, about 7 minutes.
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Stir in Arborio rice and cook over moderate heat, stirring constantly, 2 minutes.
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11
Add wine, thyme, and pepper to taste and cook, stirring constantly, until wine is absorbed.
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12
Stir in 1 cup hot broth and simmer, stirring frequently, until broth is absorbed.
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13
Continue adding broth, 1 cup at a time, and simmering, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy-looking and liquid is absorbed, 20 to 22 minutes.
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14
Toward end of cooking, stir in wild rice.
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15
Remove pot from heat and stir in Parmesan, parsley, and salt and pepper to taste.
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16
Cool risotto and chill, covered, at least 4 hours and up to 12.
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17
Bring risotto to room temperature before proceeding with recipe.
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18
Make risotto cakes:.
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Lightly beat yolks and stir into risotto.
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Beat whites and a pinch of salt with an electric mixer until they just hold stiff peaks.
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Stir half of whites into risotto to lighten slightly and fold in remaining whites.
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22
Let batter stand at room temperature 15 minutes before proceeding.
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23
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking.
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Scoop 4 (rounded 1/4-cup) mounds of batter into skillet, flattening with back of a spoon to form cakes 3 inches across by 1/2 inch thick.
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Cook cakes until golden brown on underside (this is critical to prevent cakes from breaking when turning), adjusting heat if browning too quickly, 5 minutes.
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Carefully turn cakes over with a metal spatula and cook until golden brown on underside, 3 to 4 minutes.
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Transfer as browned to a large shallow baking pan and arrange in one layer.
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28
Make more cakes in same manner, wiping skillet clean with paper towels between batches and adding more oil as necessary.
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29
Preheat oven to 450F.
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30
Just before serving, bake risotto cakes until sizzling, about 6 minutes.
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31
Serve immediately.
