Ingredients:
3 cups 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 Bread Crumbs, 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
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.
Allow broth to be absorbed before adding more.
Stir often, for about 18 minutes.
Remove from heat.
Mix in 6 Tablespoons Parmesan and butter.
Season generously with salt and pepper.
Spread risotto into a sprayed 13x9x2-inch pan.
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 baking sheet.
* NOTE: These can be made 2 days ahead.
Be sure to 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, saute the risotto cakes until crisp and brown, about 3 minutes per side.
Transfer to baking sheet in oven.
Serve the risotto cakes sprinkled with cheese and garnished with chives.