Risotto Cakes

Directions

1. 1
   Bring the stock to a boil in a small saucepan, then reduce the heat and keep warm.
2. 2
   Melt the 2 teaspoons oil in a heavy-bottomed skillet over medium heat and sweat the onion, celery, and fennel for about 5 minutes.
3. 3
   Add the rice and stir for 23 minutes, then add the sherry and stir until it is absorbed.
4. 4
   Using a ladle, start adding the stock a cup or so at a time, and stir until the liquid is absorbed.
5. 5
   About halfway through add a little salt and pepper.
6. 6
   When all the stock is added, taste the rice.
7. 7
   It should be tender but not mushy.
8. 8
   (Its okay if the rice is still a little firm, as it will continue to cook after it is removed from the heat.)
9. 9
   Add the Parmesan and the herbs, then remove it from the heat and let cool a couple of minutes before stirring in the fontina.
10. 10
    Check the seasoning one more time, then pour the rice into a pan and refrigerate for at least 30 minutes (until the rice is cool enough to handle).
11. 11
    Use your hands to form 3- to 4-inch cakes (they should be a little smaller than hockey pucks) and set aside.
12. 12
    Meanwhile, prepare shrimp.
13. 13
    Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
14. 14
    Saute the cakes (two or three at a time so as not to overcrowd the pan) until golden and crispy, 34 minutes on each side.
15. 15
    Serve the warm cakes alongside the roasted shrimp.