| 1 | In a medium saucepan, bring the chicken stock to a simmer over moderate heat. |
| 2 | Butter a 9 by 13 inch glass baking dish. |
| 3 | Melt 4 tbsp of the butter in a large non-reactive saucepan. |
| 4 | Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. |
| 5 | Add the rice and stir until coated with butter, 1 to 2 minutes. |
| 6 | Raise the heat to moderately high and pour in the wine. |
| 7 | Cook, stirring, until almost all the wine is absorbed, about 4 minutes. |
| 8 | Add about 1 cup of the simmering stock ( enough to just cover the rice ) and cook, stirring constantly, until the stock is absorbed. |
| 9 | Continue adding stock, about 1 cup at a time; stir constantly until the stock is absorbed before adding more. |
| 10 | The rice is done when it is just cooked through and lightly bound with with creamy liquid, after about 15 minutes. |
| 11 | Remove from the heat and stir in the parmesan cheese. |
| 12 | Let cool slightly, then stir in the egg. |
| 13 | Spread the risotto evenly in the prepared baking dish. |
| 14 | Cover and refrigerate until very firm, at least 4 hours or overnight. |
| 15 | Cut the risotto into 16 even squares. |
| 16 | Shape each square into a disk, about 2 ? in diameter and ? thick. |
| 17 | Coat the disks with flour and refrigerate on a baking sheet until firm, about 20 minutes. |
| 18 | In a skillet, melt 1 tbsp of the butter in 1 tbsp of the olive oil. |
| 19 | Add 8 of the cakes to the skillet and cook over moderately high heat, turning once, until browned and warmed through, about 3 minutes per side. |
| 20 | Transfer the cakes to a warm serving platter, cover and keep warm in a low oven. |
| 21 | Wipe out the pan and repeat with the remaining butter, oil, and risotto cakes. |
| 22 | (the risotto cakes can be fried up to 1 day ahead. |
| 23 | To serve, warm them in a 450 degree oven for about 10 minutes, or until heated through) |
