1 T. olive oil
3 1/2 T. butter, divided
2 shallots, finely chopped
1 garlic clove, finely chopped
1 c. + 1/2 T. Arborio rice
13+ oz. water plus one cube chicken stock or vegetable stock
3 eggs, lightly beaten
3.5 oz. Fontina, shredded
1 oz or 1/3 c. grated Parmesan cheese
1 T. sage, finely chopped
1 T. marjoram, finely chopped
2 t. Balsamic vinegar
salt and pepper to taste

1. Heat the olive oil and 1 1/2 T. butter in a medium saucepan
2. Sauté the shallot and garlic for 3 - 4 minutes until soft but not brown
3. Add the rice and stir until all grains are coated
4. Add water and bouillon or stock and bring to a boil
5. Cover, turn to low and simmer 12 - 15 minutes until stock is absorbed
6. Mix together grated Parmesan cheese and lightly beaten eggs
7. Stir into cooked rice
8. Season with salt and pepper
9. Set aside rice mixture to cool
10. Combine herbs and shredded Fontina cheese in a bowl
11. Melt 1 T. butter in a small fry pan (nonstick is best) over medium heat
12. Add half the rice mixture and flatten into a cake
13. Sprinkle with Fontina and herb mixture
14. Drizzle with Balsamic vinegar
15. Top with remaining rice mixture, forming a smooth layer
16. Cook over medium heat for 5 - 7 minutes or until the bottom is golden brown
17. Heat remaining 1 T. butter in a larger fry pan (nonstick is best)
18. Pour melted butter over the top of the risotto cake
19. Invert risotto cake into the larger pan
20. Cook over medium heat for 5 - 7 minutes or until the bottom is golden brown
21. Carefully cut into 4 - 6 wedges

Serves 4 - 6 persons depending upon whether it is a main course or a side dish