Instructions

1. Heat 1 Tbsp oil in large saucepan on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 min. Stir in half of garlic and cook 2 min. Add rice and wine and cook, stirring, until wine is absorbed, about 3 min.
2. Add broth (or water) and ¼ tsp each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 18 to 20 min. Stir in Parmesan. Spread risotto
 on parchment-lined baking sheet and let cool or refrigerate (covered).
3. Heat oven to 300°F. On parchment-lined rimmed baking sheet, toss tomatoes and remaining garlic with 1 Tbsp oil and ¼ tsp each salt and pepper; roast until beginning to break down, 20 to 30 min.
4. Meanwhile, whisk together eggs and 1 Tbsp water. Place panko in shallow bowl. Using large cookie scoop or hands, form cooled risotto into 8 balls. With damp hands, gently form each ball into 2-in. cake. Dip each cake into egg mixture, letting excess drip off, then into panko, pressing gently to help it adhere.
5. Heat 2 Tbsp olive oil in large skillet on medium. Place half of rice cakes in skillet and cook until golden brown, about 4 min. Using thin spatula, gently turn cakes over and cook until golden brown, 3 to 4 min. more. Transfer to plates and repeat with remaining rice cakes, adding more oil as necessary. Toss tomatoes with mozzarella and serve over rice cakes with salad, if desired.