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--- recipes:fontina_risotto_cakes_with_fresh_chives [2017/01/03 21:23] – jmarcos
+++ recipes:fontina_risotto_cakes_with_fresh_chives [2017/01/03 21:23] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:fontina_risotto_cakes_with_fresh_chives.jpg?direct&200|}}
+====== Fontina Risotto Cakes w/Fresh Chives ======
+/* Description */
+[[http://www.bonappetit.com/recipe/fontina-risotto-cakes-with-fresh-chives | Bon Appetit]]
+<WRAP right>{(rater>id=100|name=recipes:fontina_risotto_cakes_with_fresh_chives|type=rate|headline=off)}</WRAP>
+|**Preheat:** 250°|**Yield:** 10 servings||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== 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 ======
+  - 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; saut 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 250F. 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, saut 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.
+====== Notes ======
+  * Test-kitchen tip: These cakes owe their delicate, crisp coating to panko, which have a coarser, lighter texture than regular dried breadcrumbs.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Appetizer/Hot Side/Starch Pasta-Rice European/Italian BonAppetit }}
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+/*
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+~~DISCUSSION~~