Ingredients

• 3 cups low-salt chicken broth
• 2 tbs olive oil
• 1/2 cup finely chopped onion
• 1 cup +2 tbs arborio rice
• 1/4 cup dry white wine
• 6 tbs grated parmesan cheese
• 2 tbs butter
• 1 1/2 cups panko
• 1/2 cup (packed) corsely grated fontina cheese
• 1/4 cup chopped fresh parsley
• 3 tbs chopped fresh chives
• 3 large eggs
• Canola oil for frying

Directions

1. Bring broth to simmer in a small saucepan and reduce heat to very low; cover and keep warm. Heat olive oil in a heavy, medium saucepan over medium heat. Add onion; saute until translucent. Add rice, stir 1 minute. Add wine, stir until absorbed. Add broth, 1/3 cup at a time, and simmer until rice is tender and risotto is creamy, allowing each addition of broth to be absorbed before adding more, stirring often.

2. Remove from heat, stir in parmesan cheese and butter. Season with salt and pepper to taste. Spread risotto in a 13×9×2 pan and cool completely

3. Mix 1/2 cup panke, fontina cheese, parsley, chives and 1 egg yolk into risotto. Shape into 1 1/4 inch balls; flatten into 2" rounds. Arrange on a baking sheet (can be done 2 days ahead, cover and refrigerate).

4. eheat oven to 250. Beat 2 eggs in a shallow bowl, place 1 cup panko in another bowl. Dip risotto cakes in egg then panko. Pour enough canola oil into a large skillet to coat bottom; heat over medium-high heat. Working in batches, saute risotto cakes until crisp and brown; keeping warm on a baking sheet in the oven. Sprinkle with parmesan cheese and chives before serving.

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