Fontina Risotto Cakes with Fresh Chives

Fontina Risotto Cakes with Fresh Chives
Photo by Mark Thomas

Ingredients

  • ¼ cup dry white wine
  • 6 tablespoons grated Parmesan cheese
  • 2 tablespoons butter
  • 2 large eggs
  • ½ cup onion
  • 2 tablespoons olive oil
  • 3 cups low-salt chicken broth
  • + 9 more ingredients
    • 18 tablespoons arborio rice
    • Canola oil
    • grated Parmesan cheese
    • Fresh chives
    • 1 ½ cups panko (Japanese breadcrumbs)
    • ½ cup coarsely grated Fontina cheese
    • ¼ cup parsley
    • 3 tablespoons fresh chives
    • 1 large egg yolk

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...

View full recipe at Epicurious

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