Fontina Risotto Cakes with Fresh Chives

Ingredients

• •3 cups low-salt chicken broth
• •2 tablespoons olive oil
• •½ cup onion
• •1⅛ cups arborio rice
• •¼ cup dry white wine
• •6 tablespoons Parmesan cheese
• •2 tablespoons butter
• •1½ cups panko
• •½ cup Fontina cheese
• •¼ cup fresh parsley
• •3 tablespoons fresh chives
• •1 large egg yolk
• •2 large eggs
• •½ cup canola oil
• •¼ cup Parmesan cheese
• •2 tablespoons fresh chives

Cooking Instructions

1. 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.

   30 min

2. 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.)

   15 min

3. 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.

   20 min

4. 4.

   Serve risotto cakes sprinkled with cheese and garnished with chives.

   5 min