Fontina Risotto With Chicken Recipes

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RISOTTO CAKES WITH MIXED GREENS



Risotto Cakes with Mixed Greens image

Provided by Food Network Kitchen

Categories     appetizer

Time 41m

Yield Serves 4

Number Of Ingredients 21

2 tablespoons chopped chives or scallion greens
2 cups leftover Fontina Risotto with Chicken, chilled, recipe follows
8 small cubes fontina cheese (about 1 1/2 ounces)
1/2 cup panko (coarse Japanese breadcrumbs)
2 tablespoons extra-virgin olive oil, plus more for shallow frying
Kosher salt and freshly ground pepper
8 cups mesclun greens (about 6 ounces)
1/2 bulb fennel, very thinly sliced
1 tablespoon fresh lemon juice
4 cups low-sodium chicken broth
5 tablespoons unsalted butter
1 medium onion, finely chopped
2 1/2 cups arborio rice
3 sprigs fresh thyme
1 cup dry white wine
Kosher salt
1 cup finely grated Parmigiano-Reggiano cheese
Freshly ground pepper
1 cup coarsely grated fontina cheese, plus more for garnish
8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups)
1/4 cup roughly chopped fresh parsley

Steps:

  • Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken.
  • Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover.
  • Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly. Place on a plate, cover with plastic wrap and refrigerate for 20 minutes.
  • Heat about 1/4 inch of oil in a medium nonstick skillet over medium-high heat. Fry the cakes, 2 or 3 at a time, until evenly browned, about 1 1/2 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper.
  • Combine the greens and fennel in a bowl; drizzle with 2 tablespoons olive oil and the lemon juice, season with salt and pepper and toss. Divide the risotto cakes and salad among 4 plates.
  • Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
  • Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
  • Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.

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