Fontina Risotto Cakes with Fresh Chives

Ingredients

• 1 cup arborio rice 
• 2 tablespoons butter ()
• 10 servings canola oil for frying
• 0.3 cup wine dry white
• 1 large egg yolk 
• 2 large eggs 
• 10 servings chives fresh
• 0.3 cup parsley fresh chopped
• 3 cups chicken broth ()
• 2 tablespoons olive oil 
• 0.5 cup onion finely chopped
• 1.5 cups panko bread crumbs divided (Japanese breadcrumbs)
• 6 tablespoons parmesan cheese grated
• 10 servings parmesan cheese grated

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm.
2. Heat olive oil in heavy medium saucepan over medium heat.
3. Add onion; sauté until translucent, about 5 minutes.
4. Add rice; stir 1 minute.
5. Add wine; stir until absorbed, about 30 seconds.
6. 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.
7. Remove from heat.
8. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper.
9. Spread risotto in 13x9x2-inch pan and cool completely.
10. 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.)
11. Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend.
12. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat.
13. 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.
14. Transfer to baking sheet in oven.
15. Serve risotto cakes sprinkled with cheese and garnished with chives.
16. These cakes owe their delicate, crisp coating to panko, which have a coarser, lighter texture than regular dried breadcrumbs.