- 3 cups (about) low-salt chicken broth
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 cup plus 2 tablespoons arborio rice
- 1/4 cup dry white wine
- 6 tablespoons grated Parmesan cheese
- 2 tablespoons (1/4 stick) butter
- 1 1/2 cups panko (Japanese breadcrumbs), divided
- 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
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; sauté 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; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. 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.