FONTINA RISOTTO CAKES WITH FRESH CHIVES

 

  • Cooking Time:
  • Servings:
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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 (1/4 stick) butter
  • 1 1/2 cups panko (Japanese breadcrumbs), 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)
  • Additional grated Parmesan cheese
  • Fresh chives

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 13x9x2-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°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.
  • Serve risotto cakes sprinkled with cheese and garnished with chives.
  • Test-kitchen tip: These cakes owe their delicate, crisp coating to panko, which have a coarser, lighter texture than regular dried breadcrumbs.
  • 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.
  • Test-kitchen tip: These cakes owe their delicate, crisp coating to panko, which have a coarser, lighter texture than regular dried breadcrumbs.

Notes

I got this recipe from Bon Appétit | December 2004. I made it for Christmas Eve and New Years Eve as appetizers. They were a very big hit! They take a little bit of time to make but really are worth it!

Categories: Dessert 
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