Fontina Risotto Cakes With Fresh Chives

Recipe Ingredients

3 cups	711ml	Low-salt chicken broth - more or less
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Finely-chopped onion
1 cup	160g / 5.6oz	Arborio rice - plus
2 tablespoons	30ml	Arborio rice
1/4 cup	59ml	Dry white wine
6 tablespoons	90ml	Grated Parmesan cheese
2 tablespoons	30ml	Butter - (1/4 stick)
1 1/2 cups	219g / 7.7oz	Panko (Japanese breadcrumbs) - divided
1/2 cup	73g / 2.6oz	Coarsely-grated Fontina cheese - (packed) - abt 2 oz
1/4 cup	36g / 1.3oz	Chopped fresh parsley
3 tablespoons	45ml	Chopped fresh chives
1 tablespoon	15ml	Egg yolk (large)
2 tablespoons	30ml	Eggs (large)
		Canola oil - for frying
		Additional grated Parmesan cheese
		Fresh chives - for garnish

Recipe Instructions

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; saute 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, saute 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.

Source:
Bon Appetit, December 2004

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