Heat 1 tablespoon oil in a frying pan and cook and stir the onion for about 7 minutes until soft. Stir in crushed garlic and cook for 1 minute.
Add rice and stir well. Add stock and wine - a ladle full at a time stirring constantly. Allow the rice to absorb the liquid each time, before adding more. Stir in 2 tablespoons of Parmesan cheese and 30g butter. Remove from heat and allow to cool. Cover and chill in the fridge overnight.
To make the risotto pancakes:
Shape risotto into 8 thin, flat, round pancakes. Chill in the fridge for at least 1 hour.
In a small saucepan with boiling water cook peas until tender. Drain, add crème fraîche, sage and season and heat through.
Dip each pancake into remaining Parmesan cheese. Heat the remainder of the butter and oil and fry risotto pancakes for 2 minutes on each side.
Serve the pancakes with the pea sauce. Garnish with Parmesan and sage.