- 8
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 butter
- 1 1/2 cup panko - 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
Preparation
Step 1
Bring 3 cups broth to simmer in a small pan. Reduce heat to very low, cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; saute until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add warm 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 cheese and butter. Season generously with salt and pepper. Spread risotto in 13x9x2 inch pan and cool completely.
Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives and egg yolk into risotto. Shape into 1 1/2 inch balls; flatten to 2 inch rounds. Arrange on a rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
Preheat oven to 250 degrees. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Dip risotto cakes into beaten eggs then into panko to coat. Pour enough canola oil in a large skillet to coat the bottom. Heat oil over medium-high heat. Working in batches, saute risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven to stay warm.
Serve risotto cakes sprinkled with cheese and garnished with chives.