Fontina Risotto Cakes
Risotto cakes are, if possible, even better than the risotto itself— especially if Reny Picot Fontina happens to sneak its way into them. Crispy on the outside, creamy on the inside, serve these risotto cakes as an appetizer or atop a plate of dressed salad greens for an easy weeknight meal.
3 cups low-sodium vegetable broth
2 tablespoons olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1 cup arborio rice
1/4 cup dry white wine
1 1/2 cups panko breadcrumbs, divided
1 cup grated Reny Picot Fontina
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
3 eggs, divided
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic and sauté about 5 minutes. Add arborio rice and stir 1-2 minutes. Add wine and stir until absorbed, about 1 minute. 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 15-20 minutes.
- Remove from heat and season to taste with salt and pepper. Spread risotto in a 9×13-inch pan and let cool completely.
- Whisk together one egg, cooled risotto, 1/2 cup panko, Fontina, parsley, and chives until completely mixed. Form mixture into balls and flatten into puck shapes.
- Preheat oven to 400 degrees F.
- Spray a baking sheet with olive oil. Whisk remaining eggs in a shallow bowl and place remaining panko in another shallow bowl. Dip each risotto cake in egg and then dredge in panko. Place coated cakes on the baking sheet and bake for 25-30 minutes. Serve warm.