Instructions

1. Heat a medium saucepan over medium high heat. Add 2 tablespoons oil to the pan and heat another 30 seconds. To the hot oil add the shallots, garlic and 1/2 teaspoon salt. Cook stirring often, until soft and fragrant, about 1 minute. Add the rice and saffron. Reduce the heat to medium and toast the rice, stirring often, until starting to look transparent on the edges, about 2 minutes. Add the wine and cook, stirring continuously, until the wine is almost entirely absorbed. Add the broth and cook, stirring occasionally, until the liquid is almost entirely absorbed. Repeat this process with the water cooking until the grains of rice are al dente and coated in a creamy ‘sauce’. The whole process should take 16 to 18 minutes. Stir in the parmesan cheese and cool to room temperature before cooling completely in the refrigerator. The risotto will thicken as it cools. Refrigerate overnight.
2. Heat a 10-inch nonstick skillet over medium-high heat. Add the remaining tablespoon of olive oil and the butter and heat until fully melted and the bubbles subside. Add the risotto to the hot pan and, using a rubber spatula, press the risotto to cover the bottom of the pan evenly. Cook, undisturbed until deep golden brown on the first side, 4 to 5 minutes. Shake the pan to make sure the risotto moves freely. Place a flat plate slightly larger than the pan on top of the pan. Invert the risotto cake onto the plate and slide it back into pan. Continue to cook on the second side until deeply browned. Remove to a plate and sprinkle with more freshly grated parmesan cheese. Cut into wedges and serve.
3. This can also be done forming smaller patties if desired.