Fontina Risotto Cakes With Fresh Chives

Fontina Risotto Cakes With Fresh Chives
Fontina Risotto Cakes With Fresh Chives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 3

    cups low-salt chicken broth more or less

  • 2

    tablespoons olive oil

  • 1/2

    cup finely-chopped onion

  • 1

    cup arborio rice plus

  • 2

    tablespoons arborio rice

  • 1/4

    cup dry white wine

  • 6

    tablespoons grated Parmesan cheese

  • 2

    tablespoons butter - (1/4 stick)

  • 1 1/2

    cups panko (Japanese breadcrumbs) divided

  • 1/2

    cup coarsely-grated Fontina cheese - (packed) abt 2 oz

  • 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 for garnish

Directions

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 13- by 9- by 2-inch pan and cool completely. 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.) Preheat oven to 250 degrees. 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. Serve risotto cakes sprinkled with cheese and garnished with chives. This recipe yields 10 servings. Test-Kitchen Tip: These cakes owe their delicate, crisp coating to panko, which have a coarser, lighter texture than regular dried breadcrumbs.

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