Angela's Italian Recipe for Fontina Cheese Risotto Cakes

Fontina Cheese Risotto Cakes
(Torte di Fontina e Risotto)


Ingredients:

3 cups chicken broth 2 tablespoons extra virgin olive oil 1/2 cup finely chopped onion 1 cup plus 2 tablespoons Arborio rice 1/4 cup dry white wine 6 tablespoons grated Parmigiano cheese 2 tablespoons (1/4 stick) butter 1 and 1/2 cups Italian 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 Olive oil (for frying) Additional grated Parmigiano 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; 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 Parmigiano cheese and butter. Season generously with salt and pepper. Spread risotto in 13 x 9 x 2-inch pan and cool completely. Mix 1/2 cup breadcrumbs, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 and 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 breadcrumbs in another shallow bowl. Dip risotto cakes into beaten egg, then into breadcrumbs to coat. Pour enough olive 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 and 1/2 minutes per side. Transfer to baking sheet in oven. Serve risotto cakes sprinkled with cheese and garnished with chives. Makes 10 servings.