FONTINA RISOTTO CAKES WITH FRESH CHIVES
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Categories Cheese Onion Rice Appetizer Bake Christmas Parmesan White Wine Winter Parsley Fontina Bon Appétit Sugar Conscious Kidney Friendly
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- 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.
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Sanoj Sanoj
[email protected]I give these risotto cakes a 2 out of 5. They were okay, but not great.
rubaia jessy
[email protected]I would not recommend this recipe. The risotto cakes were a lot of work to make and they didn't turn out well.
Malik khuzaima
[email protected]These risotto cakes were a disappointment. They were dry and crumbly, and they didn't have much flavor.
Connor 123
[email protected]I thought these risotto cakes were just okay. They were a bit bland and I didn't really taste the fontina cheese or the chives.
Hassan Bilal
[email protected]These risotto cakes were a bit too cheesy for my taste. I think I would have liked them better with less cheese and more vegetables.
abayomi racheal
[email protected]I'm not a big fan of risotto, but I thought these risotto cakes were pretty good. They were crispy on the outside and creamy on the inside, and the fontina cheese and chives gave them a nice flavor.
Nat V
[email protected]These risotto cakes were good, but I think they would have been better with a different cheese. I used fontina because that's what the recipe called for, but I think a sharper cheese would have been better.
Catelyn Ramirez
[email protected]I'm not sure what I did wrong, but my risotto cakes fell apart when I tried to fry them. I think I might have overcooked the risotto.
Bright Monday Israel
[email protected]These risotto cakes were a lot of work to make and they didn't turn out as good as I hoped. I think I'll stick to regular risotto next time.
Orbott A
[email protected]I followed the recipe exactly and the risotto cakes turned out too dry. I think I would add a bit more liquid next time.
Pokemon Collect
[email protected]These risotto cakes were a bit bland for my taste. I think I would have liked them better with a stronger cheese, like Parmesan or Asiago.
Cristian Villalobos
[email protected]I love risotto cakes and these were some of the best I've ever had. The fontina cheese was melted and gooey, and the chives added a nice touch of freshness.
Bilal Saddal
[email protected]These risotto cakes were easy to make and turned out great! I used arborio rice and it cooked perfectly. The fontina cheese and chives gave them a delicious flavor.
Chukwuma Jennifer
[email protected]I was a bit skeptical about making risotto cakes, but I'm so glad I did! They were crispy on the outside and creamy on the inside. The fontina cheese and chives were a great combination.
Dave Robinson
[email protected]These risotto cakes were delicious! The fontina cheese melted perfectly and the chives added a nice pop of flavor. I served them with a roasted tomato sauce and they were the perfect comfort food.
Shiva Dutta Devkota
[email protected]I've made these risotto cakes several times now and they're always a crowd-pleaser. They're easy to make and can be tailored to your own taste preferences. I like to add a bit of chopped sun-dried tomatoes and artichoke hearts to mine.
Canon Hoelzer
[email protected]These risotto cakes were a hit at my dinner party! The fontina cheese added a rich and creamy flavor, and the fresh chives gave them a bright, herbaceous note. I served them with a simple green salad and they were the perfect light and flavorful meal