Finely chop onions.

Sweat onions in olive oil on medium heat until opaque.

Add Arborio rice and cook for about 1 minute, stirring to coat with oil.

Stir in white wine and cook until absorbed.

Gradually add 1/3 of the simmering chicken stock, stirring constantly until almost all the stock is absorbed.

Repeat with the next 1/3, then the last 1/3, cooking until the risotto reaches the desired consistency.

Fold in the uncooked bay scallops and par-cooked lobster pieces and cook until seafood is done.

Quickly mix in the cold unsalted butter and cold cream cheese.

Stir in the shredded Parmesan cheese, salt, and white pepper.

Spread the mixture onto half-sheet pans and refrigerate for at least 2 hours, or overnight, until firm.

Use a 2-1/2 inch round cookie cutter to cut the risotto mixture into cakes.

Place cakes in parchment paper-lined sheet pans and refrigerate until firm.

Combine the ground Ritz crackers and panko bread crumbs.

Press each cake firmly in the crumb mixture, turning to coat all sides evenly.

For each serving, cook 1 risotto cake in 1 tsp of oil, turning until both sides are golden brown.

Spoon about 1 Tbsp of sun-dried tomato vinaigrette onto the serving plate.

Top with the cooked risotto cake and serve immediately.