From the menu of -- Alon's Bakery

A: Alon Balshan was willing to share this recipe, but it took a while before the recipe arrived. "It took so long because a recipe for home is different. We use our senses when cooking risotto [in the bakery] and here I have to give an exact amount; it is not easy," he wrote when he was finally satisfied his recipe was ready for publication.

The risotto cakes are on the menu at both the original bakery in Atlanta’s Morningside neighborhood and the Dunwoody location. Your bonus is that this is really two recipes: a sumptuous butternut squash risotto and then the cakes. You could adapt the idea by serving the risotto one night and making cakes from the leftovers. Balshan stresses that the ingredients must be of the highest quality. Homemade chicken stock, for example, would be best.

Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of” and the name of the restaurant in the subject line.

Alon’s Butternut Squash Risotto Cakes

Hands on: 1 hour, 10 minutes

Total time: 1 hour, 40 minutes

Makes: 10 cakes

1 small butternut squash

Salt and pepper

3 1/2 cups chicken broth

3 tablespoons unsalted butter, divided

1 tablespoon olive oil

1/2 cup diced yellow onion

1 teaspoon minced garlic

1 cup Arborio rice

1 cup dry white wine

1/2 cup grated Parmesan

1/2 cup heavy cream

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 cup panko

1/2 cup canola oil

4 ounces sharp yellow cheddar, cut into ten 1-inch cubes

Preheat to 350 degrees. Lightly grease a baking dish just large enough to hold squash.

Cut squash in half lengthwise and remove seeds. Season flesh with salt and pepper and bake 30 minutes or until very tender. Time will vary by the size and thickness of your squash. Remove from oven, allow to cool and puree squash flesh in a blender or food processor. Save one cup for recipe and reserve the rest of the pureed squash for another use.

In a medium saucepan, combine one cup squash puree with chicken broth and bring to a simmer.

In another medium saucepan, heat one tablespoon butter with olive oil over medium heat. When hot, add onions and garlic and sauté until vegetables are soft, about 5 minutes. Reduce heat to low, stir in rice and a pinch of salt and sauté 4 minutes. Add wine and cook until mixture is reduced by half, about 4 minutes. Begin adding squash/chicken broth mixture to rice, one cup at a time, stirring constantly. When broth has been absorbed, add another cup, continuing process until all broth has been used. The rice should still be al dente. Remove from heat. Stir in remaining butter, Parmesan, cream, cinnamon, allspice, cloves and 1/4 teaspoon black pepper. Taste for seasoning, cool mixture and refrigerate until cold. Can be made up to 1 day ahead of time.

When ready to form cakes, line a rimmed baking sheet with waxed or parchment paper. Put panko in a pie plate. In a large skillet, heat oil over medium heat until very hot.

While oil is heating, scoop out ten 1/2 cup portions of the cold risotto mixture and place on prepared baking sheet. Gently place a cube of cheese in each portion. Mold risotto into cakes around the cheese and flatten. Coat all sides of cakes with panko, brush off any excess panko and carefully place cakes in hot oil. Do not crowd pan. Fry until both sides are golden brown, turning once, about 3 minutes per side. Drain cakes and keep warm until all cakes are cooked. Serve hot.

Per cake; 440 calories (percent of calories from fat, 52), 13 grams protein, 41 grams carbohydrates, 3 grams fiber, 26 grams fat (9 grams saturated), 41 milligrams cholesterol, 193 milligrams sodium.