1.  Place broth in a large saucepan over medium heat to simmer.

2.  Heat 1 tablespoon oil in large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes.

3.  Add rice and stir constantly for 1 minute. Add wine and cook until almost evaporated, 2 minutes, stirring constantly. Add 1 cup of warm broth to rice mixture and cook, stirring often, until liquid is absorbed. Repeat until rice is just tender, about 20 to 22 minutes.

4.  Stir in spinach and continue to add broth until rice is creamy, about 5 to 7 minutes. Remove from heat and stir in cheese, salt and pepper. Pour rice onto a rimmed baking sheet and spread evenly. Set aside to cool slightly, cover, then place in refrigerator 3 hours to overnight.

5.  Preheat oven to 425°. Brush 2 tablespoons oil onto a large rimmed baking sheet; set aside.

6.  Place eggs in a shallow bowl and beat lightly. Combine breadcrumbs and walnuts in another shallow bowl.

7.  Shape cooled risotto into 12 (3-inch) round patties. Dip patties into beaten egg then breadcrumb mixture, pressing crumbs lightly to adhere. Place on prepared baking sheet.

8.  Bake for 20 to 25 minutes, turning halfway through cooking time, until golden brown. Serve hot.

Yield: 12 risotto cakes

Vintner’s Note:  Chanson is an oak-kissed, buttery, bone-dry white wine with a faint hint of green mango that is made with a late-ripening, cold-hardy hybrid grape called Chardonel.

Cook’s Note: Sandhill Crane Vineyards recommends the ricotta cakes be served with a savory tomato sauce made with one of their dry red wines, like the Syrah.