Thaw 25g (1oz) of the butter in a large saucepan over a low warmth,
sweat the onion and garlic for most 4 proceedings. Add the rice and turn
the heat up somewhat, stirring to coat the rice with the butter.

Add the wine and let it reduce by one-half, before adding the stock
gradually, allowing the risotto to cook and the stock to be absorbed
gradually. Stir frequently and cook until the rice is al dente and
the risotto is very thick.

Remove the risotto from the heat and stir in the coriander. Season to
tasting.

Turn onto a lightly oiled baking tray and spread evenly around 2cm (1
edge) thick. Cover and refrigerate for at least 2 hours.

When you are ready to cook the cakes, cut out 7. 5cm (3inch) rounds.
In a heavy based pan melt the remaining butter and saute the cakes
until golden brown on both sides and piping hot.

Notes These are saint served with roasted vegetables.