Fontina Risotto Cakes with Fresh Chives

Name: Fontina Risotto Cakes with Fresh Chives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice; 2 Tbsps (1/4 stick) butter; 10 servings Canola oil (for frying); 59 milliliters dry white wine; 1 large egg yolk; 2 larges eggs; 10 servings Fresh chives; 59 milliliters chopped fresh parsley; 710 milliliters (about) low-salt chicken broth; 2 Tbsps olive oil; 118 milliliters finely chopped onion; 355 milliliters panko (Japanese breadcrumbs), divided; 6 Tbsps grated Parmesan cheese; 10 servings Additional grated Parmesan cheese

Fontina Risotto Cakes with Fresh Chives might be just the main course you are searching for. This recipe makes 10 servings with 332 calories, 17g of protein, and 17g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up chives, butter, additional parmesan cheese, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm.

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Broth

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Sauce Pan

Heat olive oil in heavy medium saucepan over medium heat.

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Olive Oil

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Sauce Pan

Add onion; sauté until translucent, about 5 minutes.

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Onion

Add rice; stir 1 minute.

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Rice

Add wine; stir until absorbed, about 30 seconds.

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Wine

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.

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Broth

Rice

Remove from heat.

Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper.

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Salt And Pepper

Parmesan

Butter

Spread risotto in 13x9x2-inch pan and cool completely.

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Spread

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Frying Pan

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.)

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Fontina Cheese

Egg Yolk

Parsley

Chives

Panko

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Baking Sheet

Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend.

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Egg

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Baking Sheet

Bowl

Oven

Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat.

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Panko

Dip

Egg

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Bowl

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.

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Cooking Oil