Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Low-salt chicken broth - more or less

  2. 2 tablespoons 30ml Olive oil

  3. 1/2 cup 31g / 1.1oz Finely-chopped onion

  4. 1 cup 160g / 5.6oz Arborio rice - plus

  5. 2 tablespoons 30ml Arborio rice

  6. 1/4 cup 59ml Dry white wine

  7. 6 tablespoons 90ml Grated Parmesan cheese

  8. 2 tablespoons 30ml Butter - (1/4 stick)

  9. 1 1/2 cups 219g / 7.7oz Panko (Japanese breadcrumbs) - divided

  10. 1/2 cup 73g / 2.6oz Coarsely-grated Fontina cheese - (packed) - abt

  11. 2 oz

  12. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

  13. 3 tablespoons 45ml Chopped fresh chives

  14. 1 tablespoon 15ml Egg yolk (large)

  15. 2 tablespoons 30ml Eggs (large)

  16. Canola oil - for frying

  17. Additional grated Parmesan cheese

  18. Fresh chives - for garnish

Instructions Jump to Ingredients ↑

  1. 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; saute 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 13- by 9- by 2-inch pan and cool completely.

  2. 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.)

  3. Preheat oven to 250 degrees. 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, saute risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.

  4. Serve risotto cakes sprinkled with cheese and garnished with chives.

  5. This recipe yields 10 servings.

  6. 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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