Instructions: Heat 1 1/2 tablespoons of the butter and olive oil in large, heavy-bottomed saucepan. Add onions, garlic, basil and thyme; cook until soft and golden, about 5 minutes. Add rice; cook, stirring occasionally, 5 minutes. Add 1 cup of the broth; cook, stirring frequently, until almost absorbed. Repeat with remaining broth, 1 cup at a time, until rice is almost cooked through, about 25 minutes.

Remove from heat. Stir in spinach, 1 cup of the cheese, remaining 1 1/2 tablespoons butter and salt. Spread in jellyroll pan to cool.

Form risotto mixture into small cakes 1 tablespoon at a time.

Place on greased baking sheets.

Heat broiler. Sprinkle tops with cheese; broil until lightly browned, about 20 seconds. Reduce heat to 350 degrees; bake cakes until heated through, about 10 minutes. Serve plain or with tomato sauce or relish, if desired.

Make-ahead note: Prepare cakes through Step 2, but line baking sheet with wax paper instead of greasing it. Cover cakes with plastic wrap. Freeze until hard, about 3 hours. Pack in storage container, separating layers with wax paper or parchment. Freeze up to 3 months. Bake as in Step 3.

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