Monday, December 29, 2008

Fontina Risotto Cakes

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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
Fresh chives

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.

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Corinne said...

Mm, remind me of your croquettes! They look fab. Hope you have a Happy New Year!

Michele said...

Thanks Corinne! They are actually much creamier than the croquettes because they are made with arborio rice. Happy New Year to you as well!

My New 30 said...

I've never heard of these before ... bet they ARE good!

Happy New Year!!

Proud Italian Cook said...

These sound really good Michele, I love fontina too! Happy New Year to you and yours!!

Spryte said...

I'm not a risotto fan, but those look really good!

Chef Chuck said...

Hi Michele, When it comes to Risotto anyway is good for me! Thanks for sharing. Chuck

Culinary Alchemist said...

OMG!!!! Those look sinfully delicious!!!! Need, Want, MUST try these... I have never met a risotto I did not like...

Joe Ambrosino said...

This looks like a great recipe! I make something like these, but this looks like a great idea with the panko crumbs. Thanks!