INGREDIENTS

INSTRUCTIONS

1
Make wild-rice risotto:  Bring water with salt to a boil in a heavy
saucepan, then simmer wild  rice, covered, until tender, about 45
minutes. Remove from heat and  let rice stand in cooking liquid,
uncovered, 30 minutes. Drain rice  in a sieve set over a saucepan and
reserve rice. Add vegetable stock  to cooking liquid and bring to a
simmer. Keep liquid hot, covered,  over low heat.  Heat butter and oil
in a 6- to 8-quart heavy pot over moderately high  heat until hot but
not smoking, then saute sage, stirring, 1 minute.  Add onions and
saute, stirring, until softened. Stir in celery with  salt to taste and
saut, stirring, until onions begin to turn golden  brown, about 7
minutes.  Stir in Arborio rice and cook over moderate heat, stirring
constantly, 2 minutes. Add wine, thyme, and pepper to taste and cook,
stirring constantly, until wine is absorbed. Stir in 1 cup hot broth
and simmer, stirring frequently, until broth is absorbed. Continue
adding broth, 1 cup at a time, and simmering, stirring frequently and
letting each addition be absorbed before adding the next, until rice
is tender but still al dente and creamy-looking and liquid is
absorbed, 20 to 22 minutes. Toward end of cooking, stir in wild rice.
Remove pot from heat and stir in Parmesan, parsley, and salt and
pepper to taste. Cool risotto and chill, covered, at least 4 hours  and
up to 12. Bring risotto to room temperature before proceeding  with
recipe.  Make risotto cakes:  Lightly beat yolks and stir into risotto.
Beat whites and a pinch of  salt with an electric mixer until they just
hold stiff peaks. Stir  half of whites into risotto to lighten slightly
and fold in remaining  whites. Let batter stand at room temperature 15
minutes before  proceeding.  Heat 1 tablespoon oil in a 12-inch
nonstick skillet over moderate heat  until hot but not smoking. Scoop 4
(rounded 1/4-cup) mounds of batter  into skillet, flattening with back
of a spoon to form cakes 3 inches  across by 1/2 inch thick. Cook cakes
until golden brown on underside  (this is critical to prevent cakes
from breaking when turning),  adjusting heat if browning too quickly, 5
minutes. Carefully turn  cakes over with a metal spatula and cook until
golden brown on  underside, 3 to 4 minutes. Transfer as browned to a
large shallow  baking pan and arrange in one layer. Make more cakes in
same manner,  wiping skillet clean with paper towels between batches
and adding  more oil as necessary.  Preheat oven to 450F.  Just before
serving, bake risotto cakes until sizzling, about 6  minutes. Serve
immediately.  Makes 8 to 10 servings (as a main course).  (makes about
32 cakes)  Gourmet November 1999  Converted by MC_Buster.  Per serving:
3602 Calories (kcal); 161g Total Fat; (40% calories from  fat); 67g
Protein; 463g Carbohydrate; 592mg Cholesterol; 1482mg  Sodium Food
Exchanges: 27 1/2 Grain(Starch); 2 1/2 Lean Meat; 6  Vegetable; 0
Fruit; 31 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 4104
Calories From Fat: 1949
Total Fat: 216.1g
Cholesterol: 654.5mg
Sodium: 5259.1mg
Potassium: 1678.3mg
Carbohydrates: 420.9g
Fiber: 8.7g
Sugar: 4.6g
Protein: 105.6g