Categories: appetizer, holiday, hors d'ouvres
Ingredients
- 3 cups low-salt chicken broth
- 2 tbs olive oil
- 1/2 cup finely chopped onion
- 1 cup +2 tbs arborio rice
- 1/4 cup dry white wine
- 6 tbs grated parmesan cheese
- 2 tbs butter
- 1 1/2 cups panko
- 1/2 cup (packed) corsely grated fontina cheese
- 1/4 cup chopped fresh parsley
- 3 tbs chopped fresh chives
- 3 large eggs
- Canola oil for frying
Directions
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Bring broth to simmer in a small saucepan and reduce heat to very low; cover and keep warm. Heat olive oil in a heavy, medium saucepan over medium heat. Add onion; saute until translucent. Add rice, stir 1 minute. Add wine, stir until absorbed. Add broth, 1/3 cup at a time, and simmer until rice is tender and risotto is creamy, allowing each addition of broth to be absorbed before adding more, stirring often.
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Remove from heat, stir in parmesan cheese and butter. Season with salt and pepper to taste. Spread risotto in a 13×9×2 pan and cool completely
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Mix 1/2 cup panke, fontina cheese, parsley, chives and 1 egg yolk into risotto. Shape into 1 1/4 inch balls; flatten into 2" rounds. Arrange on a baking sheet (can be done 2 days ahead, cover and refrigerate).
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eheat oven to 250. Beat 2 eggs in a shallow bowl, place 1 cup panko in another bowl. Dip risotto cakes in egg then panko. Pour enough canola oil into a large skillet to coat bottom; heat over medium-high heat. Working in batches, saute risotto cakes until crisp and brown; keeping warm on a baking sheet in the oven. Sprinkle with parmesan cheese and chives before serving.