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
Directions:
Bring 3 cups broth to simmer in small saucepan
Reduce heat to very low, cover and keep warm
Heat olive oil in heavy medium saucepan over medium heat
Add onion, sautee until translucent (about 5 minutes)
Add rice, stir 1 minute
Add wine, stir until absorbed (about 30 seconds)
Add broth 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy allowing broth to be absorbed before adding more and stirring often (about 18 minutes)
Remove from heat
Mix in 6 tablespoons parmesan and butter
Season generously with salt and pepper
Spread risotto in 13x9x2-inch pan and cool completely
Mix 1/2 cup panko, fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto
Shape into 1 1/4-inch balls then flatten to 2-inch rounds
Arrange on rimmed baking sheet
Cover and refrigerate
Preheat oven to 250°f
Set another rimmed baking sheet in oven
Beat 2 eggs in shallow bowl to blend
Place 1 cup panko in another shallow bowl
Dip risotto cakes into beaten egg, then into panko to coat
Pour enough canola oil into large skillet to coat bottom
Heat oil over medium-high heat
Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side
Transfer to baking sheet in oven
Serve risotto cakes sprinkled with cheese and garnished with chives