Crispy Fontina Risotto Cakes


These crisp little cakes of gooey, cheesy risotto are incredibly delicious and make a perfect appetizer for parties since you can make them ahead of time!

Crispy Fontina Risotto Cakes
Makes about 10 servings

3 cups chicken broth
2 tablespoons olive oil
1/2 cup finely chopped onion
1 1/4 cups risotto
1/4 cup white wine
2 tablespoons butter
6 tablespoons Parmesan cheese

1 1/2 cups panko breadcrumbs (divided)
1/2 cup packed, grated Fontina cheese (2 ounces)
1/4 cup chopped parsley
1 large egg yolk
2 large eggs

canola or vegetable oil to fry

1. Prepare risotto and cool completely.
2. Mix 1/2 cup of the panko breadcrumbs, the Fontina cheese, parsley and one egg yolk into the cooled, prepared risotto and form into balls. Flatten and refrigerate up to 2 days in advance. (You can also freeze them in a single layer at this point and just pull out and cook as many as you want later, just allow them to fry a little longer if making them while frozen)
3. Preheat oven to 250 degrees and put a paper towel covered baking sheet in oven to warm.
4. Dip risotto cakes first in egg, then panko, and saute in a skillet with a small layer of oil until brown and crisp.
5. Place cooked cakes on the baking sheet in the warm oven until ready to serve.

(Source: www.epicurious.com, approx. 271 calories per serving)

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