Risotto Cakes with Mixed Greens

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  • Level: Easy
  • Total: 41 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 6 min
  • Yield: Serves 4
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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

Fontina Risotto with Chicken

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


  1. Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Fontina Risotto with Chicken

  1. Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
  2. 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.
  3. 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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