Recipes

Fontina Risotto Cakes with Fresh Chives

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Fontina Risotto Cakes with Fresh Chives

Fontina Risotto Cakes with Fresh Chives

amanda

Equipment

  • Non-Stick Skillet

  • Fry Pan

  • Chef's Knife

  • Wooden Spoon or Stirring Spatula

  • Measuring Cups and Spoons

  • Mixing Bowls

  • Baking Sheet (with Parchment Paper, if applicable)

  • Cheese Grater

  • Cutting Board

  • Mixing Bowls or Glass Containers for Storage

  • Food Processor (Optional)

Ingredients

  • 3 cups (about) low-salt chicken broth

  • 2 tablespoons olive oil

  • 1/2 cup finely chopped onion

  • 1 cup plus 2 tablespoons arborio rice

  • 1/4 cup dry white wine

  • 6 tablespoons grated Parmesan cheese

  • 2 tablespoons (1/4 stick) butter

  • 1 1/2 cups panko (Japanese breadcrumbs), divided

  • 1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces)

  • 1/4 cup chopped fresh parsley

  • 3 tablespoons chopped fresh chives

  • 1 large egg yolk

  • 2 large eggs

  • Canola oil (for frying)

  • Additional grated Parmesan cheese

  • Fresh chives

Instructions

1

Instruction 1

Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.
2

Instruction 2

Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
3

Instruction 3

Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.
4

Instruction 4

Serve risotto cakes sprinkled with cheese and garnished with chives.
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