Finely chop the shallot.

Heat 1 tablespoon of olive oil in a wide pan over medium heat.

Sauté the chopped shallot until soft and translucent, about 3 minutes.

Add the 300 g Carnaroli rice and stir to coat every grain in oil.

Toast the rice for 2 minutes until the edges look translucent.

Pour in the 100 ml dry white wine and stir until it has fully evaporated.

Add one ladle of hot broth to the rice and stir gently.

Continue adding the remaining hot broth one ladle at a time, waiting for each addition to absorb before adding more.

Cook the risotto for about 18 minutes, until the rice is tender with a slight bite and the mixture is creamy.

Remove the pan from the heat and add the 60 g butter.

Add the 80 g Parmesan cheese and stir vigorously until glossy and creamy.

Spread the cooked risotto on a plate and let it cool completely.

Cover the cooled risotto and refrigerate it overnight, or for at least 8 hours.

Heat the remaining 2 tablespoons olive oil in a well-oiled nonstick pan over medium heat.

Place one portion of cold risotto in the pan and press it into an even round cake.

Cook without moving the risotto cake for 6 to 8 minutes over medium heat, until a deep golden crust forms.

Flip the cake carefully using a plate or spatula.

Cook the second side until crisp and golden, about 5 to 7 minutes.