Melt 25g (1oz) of the butter in a large saucepan over a low heat, sweat the onion and garlic for about 4 minutes. Add the rice and turn the heat up slightly, stirring to coat the rice with the butter. Add the wine and let it reduce by half, before adding the stock gradually, allowing the risotto to cook and the stock to be absorbed gradually. Stir frequently and cook until the rice is al dente and the risotto is very thick. Remove the risotto from the heat and stir in the coriander. Season to taste. Turn onto a lightly oiled baking tray and spread evenly about 2cm (1 inch) thick. Cover and refrigerate for at least 2 hours. When you are ready to cook the cakes, cut out 7. 5cm (3inch) rounds. In a heavy based pan melt the remaining butter and saute the cakes until golden brown on both sides and piping hot. Notes These are ideal served with roasted vegetables. NOTES : Delicate coriander flavoured risotto turned into cakes, crisp on the outside and creamy inside.NoteThis recipe requires refrigeration time.