More Great Recipes: Dessert

Fontina risotto cakes with fresh chives


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Serves | Prep Time | Cook Time

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


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.


Pairs Well With


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!

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