Fontina Risotto Cakes with Fresh Chives

Ingredients for Fontina Risotto Cakes with Fresh Chives

• 725ml (about) low-salt chicken broth

• 2 cucchiai di olio d'oliva

• 120ml finely chopped onion

• 190g plus 2 tablespoons arborio rice

• 60ml dry white wine

• 6 tablespoons grated Parmesan cheese

• 2 tablespoons (1/4 stick) butter

• 350g panko (Japanese breadcrumbs), divided

• 60g (packed) coarsely grated Fontina cheese (about 60g )

• 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 725ml 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, 80ml 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 121°C. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 150g 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.

Avvertenza

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