Monday, December 29, 2008
Fontina Risotto Cakes
This is the second year that I've made Fontina Risotto Cakes for Christmas Eve and everyone loves them. I think this will definitely make it on the menu every year. I found this recipe at Epicurious but I believe the recipe originates from Bon Appetit Magazine. The recipe is almost perfect and I got about 14 little cakes. The only thing that you should know is that it takes a little more time to make the risotto than the recipe says. So you will need a little more chicken broth or stock. I used the stock in the box and used the whole thing. I'm pretty sure that there are 3 cups in there. This is a great appetizer and is excellent for a potluck. I fried them in the morning and reheated them in the oven at my sister's house. They were still crispy and not the least bit soggy. To save time I made the risotto and formed the cakes the night before.
Fontina risotto cakes with fresh chives
Bon Appétit | December 2004
Makes 10 servings
3 cups (about) low-salt chicken broth
2 tablespoons olive oil
1/2 cup finely chopped onion
1 cup plus 2 tablespoons arborio rice
1/4 cup dry white wine
6 tablespoons grated Parmesan cheese
2 tablespoons (1/4 stick) butter
1 1/2 cups panko (Japanese 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
Canola oil (for frying)
Additional grated Parmesan cheese
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.
Test-kitchen tip: These cakes owe their delicate, crisp coating to panko, which have a coarser, lighter texture than regular dried breadcrumbs.