Risotto Cakes with Mixed Greens (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
2 tablespoons chopped chives or scallion greens |
2 cups leftover fontina risotto with chicken, chilled |
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 |
Directions:
1. Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken.
2. 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.
3. 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.
4. 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.
5. 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.
6. Photograph by Antonis Achilleos
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