In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 1 finely chopped onion and 2 minced garlic cloves, sautéing for about 5 minutes until translucent and fragrant.

Stir in 1 cup of Arborio rice, toasting it for 2 minutes while constantly stirring.

Pour in 1/2 cup of dry white wine and let it simmer for about 3 minutes, stirring until mostly evaporated.

Slowly ladle in 4 cups of warm chicken or vegetable stock, one ladle at a time, stirring continuously for about 20 minutes.

Once the rice is perfectly cooked, stir in a pinch of saffron threads dissolved in a tablespoon of warm water and 1/2 cup of grated Parmesan cheese.

Transfer the risotto to a baking tray and spread it out evenly to cool for about 30 minutes.

Set up three bowls: one with all-purpose flour, a second with 2 beaten eggs, and a third with breadcrumbs.

Carefully coat each risotto patty first in the flour, then dip in the beaten eggs, and finally coat in breadcrumbs.

Heat 1/2 cup of olive oil in a frying pan and fry the breaded risotto cakes for about 3-4 minutes per side until golden brown.

While the cakes are frying, prepare the lemon aioli by whisking together 1/2 cup of mayonnaise, the juice and zest of 1 lemon, and 1 minced garlic clove.

Once cooked, drain the cakes on paper towels, arrange them on a platter, dollop with lemon aioli, and garnish with microgreens.