Make wild-rice risotto:

Bring water with salt to a boil in a heavy saucepan, then simmer wild rice,
covered, until tenderise, astir 45 proceedings. Remove from heat and let rice
stand in cooking smooth, uncovered, 30 transactions. 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 oestrus.

Heat butter and oil in a 6- to 8-quart heavy pot over moderately high heat
until hot but not smoking, then saute salvia, stirring, 1 second. Add onions
and sauteed, stirring, until dull. Stir in celery with salt to taste and
saut?, stirring, until onions begin to turn golden embrown, astir 7 proceedings.

Stir in Arborio rice and cook over moderate passion, stirring perpetually, 2
transactions. Add wine-coloured, thyme, and pepper to taste and fudge, stirring
forever, until wine is captive. Stir in 1 cup hot broth and simmer,
stirring often, until broth is captive. Continue adding stock, 1 cup
at a time, and stewing, stirring frequently and letting each addition be
absorbed before adding the succeeding, until rice is tender but still al dente
and creamy-looking and liquid is engrossed, 20 to 22 transactions. Toward end of
preparation, stir in wild rice.

Remove pot from heat and stir in Parmesan, parsley, and salt and pepper to
tasting. Cool risotto and quiver, covered, leastways 4 hours and capable 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.

Passion 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat
until hot but not smoking. Scoopful 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 undersurface (this is
critical to prevent cakes from breaking when turning), adjusting heat if
browning too rapidly, 5 transactions. Carefully turn cakes over with a metal
spatula and cook until golden brown on undersurface, 3 to 4 transactions. Transfer
as browned to a large shallow baking pan and arrange in one level. Make
more cakes in same style, wiping skillet clean with paper towels between
batches and adding more oil as requirement.

Preheat oven to 450F.

Just before serving, bake risotto cakes until sizzling, most 6 transactions.
Serve instantly.

Makes 8 to 10 servings (as a main grade).

(makes most 32 cakes)