1

Prepare Risotto Cakes: In a pot, bring chicken broth to a boil and turn off heat. In a separate pot, melt butter. Sauté onions and saffron over low heat until onions are soft. Add rice and wine stirring continuously. When wine has been absorbed, begin adding the chicken broth in stages, 2 cups at a time. Wait until the broth has cooked down before adding more. When the rice is just tender and all the liquid has been absorbed, stir in the Parmesan cheese.

2

Pour risotto into flat dish or sheet pan so that risotto is approximately 1" deep in pan. Refrigerate for at least 5 hours.
 

3

Prepare sauce: In saucepan, melt 2 teaspoons of butter; add shallots and garlic and cook for 2 minutes on medium heat. Add mushrooms and oregano. Sauté until mushrooms are soft. Add veal stock and balsamic vinegar and reduce liquid by about one-half. Finish with the last teaspoon of butter and season with salt and pepper, if needed. Keep warm until ready to serve.

4

When ready to serve, use biscuit cutter to cut risotto into cakes and dredge in flour. Submerge cakes in oil that has been heated to 350°. Deep fry until golden brown and crisp, approximately 2 minutes.

5

To serve, pour mushroom sauce into bowl. Place two risotto cakes on top of sauce and garnish with freshly chopped parsley.