This is two recipes in one today. I know, don't get too excited! The leftovers from the first recipe, you make another meal with. And let me tell you, they are delicious!
Fontina Risotto With Chicken
4 C low sodium chicken broth
1 medium onion, finely chopped
2 1/2 cups arborio rice (risotto)
3 sprigs fresh thyme
1 C dry white wine (I just used cooking wine...I know. Shocking!)
Freshly ground pepper
1 C coarsely grated fontina cheese, plus more for garnish
8 oz deli smoked chicken breast, diced (about 1 1/4 cups)
1/4 C roughly chopped fresh parsley
1) Bring the broth and 4 cups water to a simmer in a saucepan; keep warm
2) Meanwhile, melt 4 tbs 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 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 tsp salt. Ladle in the hot broth, about 1/2 c at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20-25 minutes.
3. Remove the thyme. Stir in the Parmesan and salt and pepper. 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 if desired.
Total time: 35 minutes
With the leftovers:
Risotto Cakes with Mixed Greens
2 tbs chopped chives or scallion greens
2 cups leftover risotto, chilled
8 small cubes fontina cheese (about 1 1/2 oz)
1/2 C panko or other breadcrumbs
2 tbs extra virgin olive oil, plus more for shallow frying
salt and pepper
8 C mixed greens
1/2 bulb fennel, very thinly sliced
1 tbs fresh lemon juice
1)stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 C risotto for each. Press a hole in the center of each patty and stuff with a cue of fontina; pat risotto around each hole to cover.
2) 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.
3) Heat about 1/4 inch of oil in a medium nonstick skillet over med. 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 plated to drain; season with s&p
4) Combine the greens and fennel in a bowl; drizzle with olive oil and lemon juice; s&p.
** Two cakes with salad have about 445 calories. Not bad!!
HAPPY EATING! :)