RISOTTO CAKES WITH MIXED GREENS
Provided by Food Network Kitchen
Categories appetizer
Time 41m
Yield Serves 4
Number Of Ingredients 21
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.
FONTINA RISOTTO WITH CHICKEN
Make and share this Fontina Risotto With Chicken recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the broth and 4 cups water to 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. Ladel 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. Divid the rest among bowls; top with parsley and more fontina.
Nutrition Facts : Calories 959.3, Fat 35.7, SaturatedFat 19.9, Cholesterol 120.2, Sodium 672.3, Carbohydrate 107.3, Fiber 4.1, Sugar 2.7, Protein 39.8
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