Add the garlic and cook very slowly until translucent (about 5 minutes). Do not allow it to brown or it will turn bitter.

Add the minced onion and increase the heat to medium-high. Cook until the onions are translucent (about 5 minutes). Do not allow the onions to brown.

Add the risotto to the pot and cook while stirring continuously for 2 minutes.

Add the white wine and cook stirring continuously for about a minute. Add enough water to cover the risotto. Stir.

Reduce the heat to medium and cook stirring about every 2 minutes so as to not allow the rice to stick.

Add more water in 1/2 cup batches as needed. This will take about 20 - 25 minutes until the risotto is tender.

The rice should be soft but not mushy.

Remove from heat and stir in the salt and parmesan. Chill.

Preheat the oven to 400°F.

Remove the risotto from the refrigerator and form into small cakes. These should be about 1/3 cup each.

Place each cake on a non-stick cookie sheet spaced evenly with about 1/2 inch separating them.

Place the cookie sheet in the oven.

Reduce the heat to 350°F and cook, turning once, until golden brown (about 15 minutes).