Creamy risotto inside a crisp coating makes a great side dish to accompany duck or chicken. Cook the risotto a bit longer than usual, and make sure the last batch of broth is fully absorbed so the patties will be easy to shape.
Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms and chopped onion, and sauté for 5 minutes. Add the rice, and cook for 1 minute, stirring constantly. Stir in 1/2 cup broth mixture, and cook until the liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove the rice mixture from heat, and stir in the parsley, pine nuts, salt, and pepper.
Spread the rice mixture onto a baking sheet, and chill for 20 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in cornmeal.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook for 4 minutes. Carefully turn patties over; cook for 4 minutes or until thoroughly heated. Repeat the procedure with 1 tablespoon oil and 4 patties.
It's very hard to get these patties to shape correctly. I'd stir white cornmeal into the risotto mixture next time, then use a second coating of cornmeal on the exterior. Too much onion, but the pine nuts and earthy mushrooms are great.
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