{{ :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): |
*/



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