Looking for a delicious warm appetizer for your next party? Look no further than these baked Fontina Chive Risotto Cakes! A great use for leftover risotto, too.
Bring broth to a simmer in a saucepan. Turn heat to low and keep warm.
Meanwhile, place olive oil in another pan and heat over medium heat. Add onion and saute until translucent. Pour in rice, stir until coated and cook for about a minute. Add wine to saucepan and stir until it is absorbed.
Start adding warm broth ⅓ cup at a time to the rice, stirring constantly until liquid is fully absorbed before adding more broth. After all of the broth is incorporated, remove pan from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste. Pour into a 9 x 13 pan and allow risotto to completely cool.
Thoroughly whisk one egg and add to cooled risotto along with ½ cup Panko, Fontina, parsley and chives. Stir until completely mixed. Using your hands or a stainless steel scoop, form risotto into balls and then flatten into puck shapes. (At this point, the cakes can be covered and refrigerated for up to two days or frozen for a month.)
Preheat oven to 400 degrees.
Generously spray a baking sheet with olive oil. Whisk remaining eggs in a shallow bowl and place Panko in another shallow bowl. Dip each cake in egg and then dredge in Panko. Place coated cakes on the baking sheet. Generously spray the tops of the cakes before baking for 25-30 minutes, turning once.
Serve warm.
Notes
Don't forget the dipping sauce! This Sweet & Tangy Tomato Jam is our favorite but any chunky marinara will also work well. You can also serve this with an easy salad for a meatless meal. adapted from Epicurious