Fontina Risotto Cakes with Fresh Chives

Ingredients

3 cups (approx.) low-salt chicken broth
2 tbsps. olive oil
1/2 cup finely chopped onion
1 cup plus 2 tbsps. arborio rice
1/4 cup dry white wine
6 tbsps. grated parmesan cheese
2 tbsps. (1/4 stick) butter

1-1/2 cups panko (Japanese breadcrumbs), divided
1/2 cup (packed) coarsely grated Fontina cheese (about 2ozs.)
1/4 cup chopped fresh parsley
3 tbsps. chopped fresh chives
1 large egg yolk

2 large eggs
Canola oil (for frying)

Additional grated parmesan cheese
Fresh chives

Directions

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 clear, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at at 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 tbsps. Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13" x 9" x 2" 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" rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
3. Preheat oven to 250 degrees F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place one 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 garnish with chives.

History

Amazing texture and flavour that compliment that special occasion dinner.