Pea and Saffron Risotto Cakes

Chop white part of green onions. Chop 1/2 cup (125 mL) of the green part. Set aside separately. Crumble saffron into small bowl; add 1 tbsp (15 mL) water. Set aside.

In small saucepan, bring stock and 1 cup (250 mL) water to the boil; reduce heat to maintain simmer.

In risotto pan or large saucepan, heat half of the oil and the butter over medium heat; cook white part of onions and garlic for 1 minute. Stir in rice; cook, stirring, for 2 minutes. Add wine; cook, stirring, until no liquid remains, about 1 minute.

Add hot stock, 1/2 cup (125 mL) at a time, stirring constantly after each addition and stirring in saffron liquid with last addition, until almost no liquid remains before adding next, about 18 minutes total. Remove from heat. Stir in peas and Parmesan; let cool. Stir in egg and remaining onions; refrigerate until firm, about 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place 3-inch (8 cm) round cookie cutter on parchment paper-lined rimmed baking sheet. Press 1/2 cup (125 mL) rice mixture into cutter; lift off cutter. Repeat to make 8 cakes. (Make-ahead: Cover and refrigerate for up to 8 hours.)

In large nonstick skillet, heat remaining oil over medium heat; fry cakes, in 2 batches, until lightly browned, about 4 minutes per side.

Source : Canadian Living Magazine: June 2004