Name: Fontina Risotto Cakes with Fresh Chives
Yield: Makes 10 servings
Ingredients: 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

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Fontina Risotto Cakes with Fresh ChivesMark Thomas

Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.

Test-kitchen tip:

These cakes owe their delicate, crisp coating to panko, which have a coarser, lighter texture than regular dried breadcrumbs.

Recipe notes

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