Risotto Cakes with Mixed Greens

1. 1

   Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken.

2. 2

   Stir the chives into the chilled risotto.

3. 3

   Form into 8 patties, using about 1/4 cup risotto for each.

4. 4

   Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover.

5. 5

   Place the breadcrumbs in a shallow bowl.

6. 6

   Lightly dredge each risotto cake in the crumbs, turning to coat evenly.

7. 7

   Place on a plate, cover with plastic wrap and refrigerate for 20 minutes.

8. 8

   Heat about 1/4 inch of oil in a medium nonstick skillet over medium-high heat.

9. 9

   Fry the cakes, 2 or 3 at a time, until evenly browned, about 1 1/2 minutes per side.

10. 10

    Transfer to a paper-towel-lined plate to drain; season with salt and pepper.

11. 11

    Combine the greens and fennel in a bowl; drizzle with 2 tablespoons olive oil and the lemon juice, season with salt and pepper and toss.

12. 12

    Divide the risotto cakes and salad among 4 plates.

13. 13

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.