Vegan Risotto Cakes

Heat the broth in a pan and keep warm on the stove top. In a medium size sauce pan, add the oil and heat over medium low. Once the oil is heated, add the onions and saute until slightly softened. Add the garlic and mushrooms and continue to cook for 5 minutes. Add the thyme and rice and stir so the rice is coated. Add the wine and stir for a few minutes until the alcohol is cooked out. Now begin adding the broth, one or two ladles at a time. Stir the rice and as the rice absorbs the broth add more. Stir constantly and repeat the process of adding more broth as needed until little or no broth is left. This process will take approximately 25 minutes. Add the salt and pepper to taste. Finally, give it a liberal squeeze of fresh lemon juice, to taste.

Warm the truffle oil in a saute pan and add the garlic. Saute only until it becomes aromatic. Add the tomato and tomato paste and cook until it pulls together and becomes slightly thickened. Add the chardonnay and cook 2 minutes more. Season to taste.

Using a 1/4 C measure, measure out the risotto and press into cake like shapes. Dip the cakes in panko bread crumbs covering completely. Heat the oil in a saute pan and lay the cakes into the oil. Cook until browned and flip over browning the other side. Serve with a small dollop of tomato sauce.