Risotto Cakes with Mixed Greens

Name: Risotto Cakes with Mixed Greens
Prep time: 41 min
Cook time: 41 min
Total time: 41 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 591 milliliters arborio rice; 296 milliliters ounces deli-smoked chicken breast, diced (about; 237 milliliters dry white wine; 1 bulb fennel, very thinly sliced; 237 milliliters coarsely grated fontina cheese, plus more for garnish; 43 grams small cubes fontina cheese (about; 59 milliliters roughly chopped fresh parsley; 3 sprigs fresh thyme; 170 grams cups mesclun greens (about; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground pepper; 1 Tbsp fresh lemon juice; 946 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil, plus more for shallow frying; 1 medium onion, finely chopped; 118 milliliters panko (coarse Japanese breadcrumbs); 237 milliliters finely grated Parmigiano-Reggiano cheese; 4 servings Freshly ground pepper; 2 Tbsps chopped chives or scallion greens; 5 Tbsps unsalted butter

The recipe Risotto Cakes with Mixed Greens could satisfy your Mediterranean craving in about 41 minutes. This recipe serves 4. One portion of this dish contains roughly 46g of protein, 45g of fat, and a total of 1104 calories. This recipe covers 41% of your daily requirements of vitamins and minerals. A mixture of chicken broth, kosher salt, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken.

Ingredients you will need

Whole Chicken

Fontina Cheese

Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover.

Ingredients you will need

Fontina Cheese

Chives

Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly.

Ingredients you will need

Breadcrumbs

Equipment you will use

Bowl

Place on a plate, cover with plastic wrap and refrigerate for 20 minutes.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Heat about 1/4 inch of oil in a medium nonstick skillet over medium-high heat. Fry the cakes, 2 or 3 at a time, until evenly browned, about 1 1/2 minutes per side.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a paper-towel-lined plate to drain; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Combine the greens and fennel in a bowl; drizzle with 2 tablespoons olive oil and the lemon juice, season with salt and pepper and toss. Divide the risotto cakes and salad among 4 plates.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Fennel

Greens

Equipment you will use

Bowl

Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.

Ingredients you will need

Broth

Water

Equipment you will use

Sauce Pan

Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the onion; cook until translucent, about 4 minutes.

Ingredients you will need

Onion

Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute.

Ingredients you will need

Thyme

Rice

Add the wine and cook, stirring, until the liquid is absorbed.

Ingredients you will need

Wine

Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.

Ingredients you will need

Kosher Salt

Broth

Rice

Equipment you will use

Ladle

Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.

Ingredients you will need

Salt And Pepper

Parmigiano Reggiano