Potatoes, Rice, Starches

Risotto Cakes with Mixed Greens

Name: Risotto Cakes with Mixed Greens
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped chives or scallion greens; 2 cups leftover Fontina Risotto with Chicken, chilled, recipe follows; 8 small cubes fontina cheese (about 1 1/2 ounces); 1/2 cup panko (coarse Japanese breadcrumbs); 2 tablespoons extra-virgin olive oil, plus more for shallow frying; Kosher salt and freshly ground pepper; 8 cups mesclun greens (about 6 ounces); 1/2 bulb fennel, very thinly sliced; 1 tablespoon fresh lemon juice; 4 cups low-sodium chicken broth; 5 tablespoons unsalted butter; 1 medium onion, finely chopped; 2 1/2 cups arborio rice; 3 sprigs fresh thyme; 1 cup dry white wine; Kosher salt; 1 cup finely grated Parmigiano-Reggiano cheese; Freshly ground pepper; 1 cup coarsely grated fontina cheese, plus more for garnish; 8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups); 1/4 cup roughly chopped fresh parsley

4 servings

hidangan

15 minutes

masa aktif

41 minutes

jumlah masa

Mula Memasak

Bahan-bahan

2 tablespoons chopped chives or scallion greens

2 cups leftover Fontina Risotto with Chicken, chilled, recipe follows

8 small cubes fontina cheese (about 1 1/2 ounces)

1/2 cup panko (coarse Japanese breadcrumbs)

2 tablespoons extra-virgin olive oil, plus more for shallow frying

Kosher salt and freshly ground pepper

8 cups mesclun greens (about 6 ounces)

1/2 bulb fennel, very thinly sliced

1 tablespoon fresh lemon juice

4 cups low-sodium chicken broth

5 tablespoons unsalted butter

1 medium onion, finely chopped

2 1/2 cups arborio rice

3 sprigs fresh thyme

1 cup dry white wine

Kosher salt

1 cup finely grated Parmigiano-Reggiano cheese

Freshly ground pepper

1 cup coarsely grated fontina cheese, plus more for garnish

8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups)

1/4 cup roughly chopped fresh parsley

Arahan

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.

Pemakanan

Saiz Hidangan

Kalori

1190

Jumlah Lemak

49g

Lemak Tepu

26g

Lemak Tidak Tepu

Lemak Trans

Kolesterol

166mg

Natrium

1683mg

Jumlah Karbohidrat

120g

Serat Pemakanan

Jumlah Gula

Protein

56g