Fontina Risotto Cakes With Fresh Chives Recipe

Name: Fontina Risotto Cakes With Fresh Chives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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 13x9x2-inch pan and cool completely.
2
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.)
3
Preheat oven to 250u00b0F. 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.
4
Serve risotto cakes sprinkled with cheese and garnished with chives.

992

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups (about) low-salt chicken broth, 2 tablespoons olive oil, 1/2 cup finely chopped onion, 1 cup plus 2 tablespoons arborio rice, and more.

Yes, Fontina Risotto Cakes With Fresh Chives falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fontina Risotto Cakes With Fresh Chives

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