Instructions: To make risotto: Heat stock in a medium saucepan until simmering. Lower heat and keep stock warm on stove.

Heat a large, heavy bottomed pot over high heat. Add olive oil and butter.

When butter is melted, add shallot and cook, stirring, until shallot is soft and translucent. Add salt and pepper to taste. Add rice and stir until grains are coated with oil. Add warm stock, 1/2 cup at a time, and cook, stirring, after each addition until liquid is absorbed. Continue adding stock in this manner until rice is tender, about 20 minutes. The rice should be fairly thick so that it sticks together when you make the cakes. Stir in Parmesan cheese and chives.

Allow mixture to cool a few minutes before adding egg. Stir until well combined.

Cover and chill in the refrigerator for several hours or overnight.

To make risotto cakes: Form rice mixture into patties, about 2 inches in diameter and 1 inch thick. Dredge lightly in flour, shaking off excess. Fill a skillet with canola oil to a depth of about 1 inch. Heat oil over medium high heat until very hot (a grain of cooked rice should sizzle when dropped into the oil). Fry cakes, 5 or 6 at a time, for about 2 minutes per side, or until light golden brown on all sides. When cakes have finished cooking, place on paper towels to drain.

To serve: When all cakes are cooked, place on a serving platter and allow to cool slightly. Place a teaspoon of creme frai^che on each cake and top with a teaspoon of soy caviar. Garnish with chopped chives and place lemon wedges around platter.

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