Fontina Risotto Cakes with Fresh Chives

4.6(83)

Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.

by Epicurious·published 2006-09-04

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Servings

Makes 10 servings

Total time

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Calories / serving

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Ingredients (16)

serves

3 cups (about) low-salt chicken broth
2 tablespoons olive oilolive-oil
1/2 cup finely chopped oniononion
1 cup plus 2 tablespoons arborio rice
1/4 cup dry white winewhite-wine
6 tablespoons grated Parmesan cheeseparmesan
2 tablespoons (1/4 stick) butterbutter
1 1/2 cups panko (Japanese breadcrumbs), dividedpanko
1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces)fontina
1/4 cup chopped fresh parsleyparsley
3 tablespoons chopped fresh chiveschive
1 large egg yolkegg
2 large eggsegg
Canola oil (for frying)
Additional grated Parmesan cheese
Fresh chiveschive

Instructions (4 steps)

01Bring 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; sauté 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.

03Preheat oven to 250°F. 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, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.

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