These cakes can be made with any leftover risotto, but I just loved the flavor and color that the red peppers added.
1 medium onion, minced or finely diced
2 cloves garlic, minced
3 whole roasted red peppers
½ cup white wine
1 ½ cups Arborio rice
5-6 cups vegetable stock
1 cup water
½ cup grated parmesan cheese
½ cup dried bread crumbs
For the risotto:
Combine the water and vegetable broth in a pot and bring to a simmer.
Meanwhile, in a large saucepan, heat the olive oil over medium heat. Saute the onion for 2 minutes or until it begins to soften. Add in the garlic and peppers and sauté another two minutes. Add in the rice and stir for another two minutes, just until the rice begins to brown.
Pour in the white wine and stir until all of the liquid has evaporated. One ladle at a time, at the simmering broth to the rice and stir gently to develop the starches. Wait until all of the liquid has evaporated before adding the next ladle of broth. Once most of the broth has been added in, taste the rice occasionally until it becomes tender. Remove from heat and stir in the parmesan cheese.
For the cakes:
Eat however much of the risotto you want now, and then refrigerate the rest, at least for an hour.
Form the chilled risotto into small balls, and cover both sides with the bread crumbs. Add 2-3 tablespoons of olive oil to a skillet and heat on high. Cook the cakes in the oil, 2-3 minutes on each side or until the bread crumbs are golden brown. Serve over mixed greens, or as a side item.