Fontina Risotto Cakes with Fresh Chives

• Produce

  • 3 tbsp Chives, Fresh
  • 1 Chives, Fresh
  • 1/2 cup Onion
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 1 Egg yolk, large
  • 2 Eggs, large

• Canned Goods

  • 3 cups Chicken broth, low-salt

• Pasta & Grains

  • 1 1/8 cup Arborio rice

• Oils & Vinegars

  • 1 Canola oil
  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 1/2 cups Panko

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Fontina cheese, packed
  • 6 tbsp Parmesan cheese, grated
  • 1 Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on epicurious.com

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

Directions

• Preparation 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; 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. 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.) Preheat 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. Serve risotto cakes sprinkled with cheese and garnished with chives. Test-kitchen tip:These cakes owe their delicate, crisp coating to panko, which have a coarser, lighter texture than regular dried breadcrumbs.

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