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1
Put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat.
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2
Add onion and cook until softened and lightly colored, about 5 minutes.
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3
Add squash and season generously with salt and pepper.
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4
Cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes.
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5
Add rice and sage and stir to combine, then add wine and cook for 1 minute more.
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6
Add 2 cups vegetable broth and bring to a brisk simmer.
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7
Cook until liquid is nearly evaporated, about 5 minutes.
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8
Continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed (it should take 4 to 5 cups broth), about 10 minutes.
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9
Turn off heat and stir in Parmesan, Fontina and lemon zest and juice.
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10
Taste and adjust seasoning (rice should be well seasoned).
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11
Stir in chives, then spread mixture on a baking sheet or platter to cool.
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12
Cool for at least 2 hours (or refrigerate overnight, covered).
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13
With a spoon, divide mixture into 12 pieces.
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14
Shape each piece into an oval patty.
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15
Roll patties lightly in flour to coat.
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16
Pour olive oil to a depth of 1/2 inch into a cast-iron skillet and place over medium heat.
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17
Dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned.
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18
Drain on paper towels.
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19
Serve hot, sprinkled with more Parmesan and chives if desired.
