- 3 tbsp olive oil
- 3/4 cup minced onion
- 3 garlic cloves, crushed
- 1 cup raw Arborio rice
- 1/2 cup dry white wine
- salt and pepper
- 3 1/4 cups water, kept at a low simmer
- 1 zucchini, grated
- 1/2 cup parmesan, grated
- 1/4 cup mayo
- 1 tsp sambal oelek chili sauce
- Make sauce: combine the mayo and the sambal oelek and chill.
- In a dutch oven heat 1 tbsp olive oil on medium-high. Add the onion and saute until tender. Add the garlic and the rice, and stir 2 minutes.
- Add the wine and stir until it is absorbed,
- Add water 1/4 cup at a time over 20 minutes until it has all been absorbed. After 10 minutes of this stirring time has passed add the zucchini.
- Remove the risotto from the heat and stir in the parmesan. Season to taste with salt and pepper.
- Chill 1/2 an hour or longer.
- Make into 4 cakes.
- Pan fry in remaining 2 tbsp of oil on both sides. Serve with sauce.