Risotto Cakes

                              Pan Fried Risotto Cakes
2 T butter
4 T oliver oil, divided
3 leeks, (white and pale section only), wash, drain and thinly sliced
2 cups butter squash, peeled, cut into 1/2 inch dice
2 cups Arborio rice
1 T sage, chopped
1/2 cup dry white wine
 5 cups warm chicken stock
1/2 cup plus 2T grated parmesan cheese
     salt and pepper
     zest and juice of a lemon
1 cup flour, 2 eggs, 1 cup panko

On a baking sheet, drizzle squash with 2 tablespoons olive oil. Put in a 400 degree oven and roast till tender, stirring occasionally, 35 mins.
Heat 2 tablespoons olive oil and butter in a heavy bottom sauce pan.
Add leeks, saute till soft but not brown.
Add rice and sage and stir to combine. cook one minute on medium heat.
Add wine and cook until absorbed about two minutes, stirring frequently.
Add 1/2 cup stock, stirring, let simmer until absorbed before adding more stock.
It should take 4 to 5 cups of stock. Rice will get creamy, will take about 20 minutes.
Turn off heat, add squash, salt, pepper, zest, juice and cheese stir.
Cool an hour or two. Shape into oval patties with spoons.
Roll in seasoned flour lightly to coat, then in beaten eggs and panko
Fry until golden brownDrain on paper towel
Serve hot, sprinkled with Parmesan cheese and chives.