Ingredients:
4 tablespoons olive oil
1/2 cup finely chopped yellow onion
2 large leeks, well rinsed, and finely chopped (use all the white, and the tender
part of the green)
2 teaspoons minced garlic
1 tablespoon butter
1 cup Arborio or Carnaroll rice
1/4 cup white wine
3 cups vegetable stock, heated
1/2 cup crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
2 large eggs, beaten
1/4 cup snipped chives or green part of scallions
2 tablespoons chopped fresh flat-leaf parsley
sea salt and freshly ground black pepper
Directions:
- Heat 2 tablespoons olive oil in a medium-size saucepan over medium heat. Add the onion, leeks, and garlic, and cook, stirring frequently, until the vegetables are soft, 6-8 minutes.
- Add the butter and rice. Cook, stirring constantly, until the rice is hot, 1-2 minutes. Then stir in the wine and cook until all of the liquid has evaporated, about 2 minutes.
- Add 1 cup of the heated vegetable stock, stirring constantly, to bring out the starch in the rice. When almost all of the stock has been absorbed, add another cup. Repeat until all of the stock has been absorbed, about 20 minutes total. (The risotto is meant to be fully cooked, not al dente, for this recipe.) Remove the pan from heat and let mixture cool for 20 minutes.
- Sir in the feta, eggs, chives, and parsley into the risotto. Season the mixture with salt and pepper to taste. When it is cool enough to handle, form the mixture into 12 ½-inch thick cakes, about 1/3 cup each, and refrigerate them, uncovered until they are completely cold, at least 4 hours. (The cakes can be well wrapped and refrigerated for up to 2 days before cooking.)
- Just before serving, heat the oil in a large skillet, preferably cast iron, over medium-high heat. Arrange the cakes in the skillet so they do not touch (it may be necessary to do batches), and cook until the bottom is crisp and browned, about 3 minutes. Turn the cakes over and cook the other side until golden and warmed through, about 3 minutes. Serve immediately.
Makes 12 cakes