3 cups chicken broth
2 TBSP olive oil
1/2 cup minced onion
1 cup plus 2 TBSP arborio rice
1/4 cup dry white wine
6 TBSP grated Parmesan cheese
2 TBSP 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 TBSP chopped fresh chives
1 large egg yolk
2 large eggs
Canola oil (for frying)
Additional grated Parmesan cheese
Chopped fresh chives
Bring chicken broth to a simmer. Reduce heat to low; cover to keep warm.
Heat olive oil in medium skillet over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir appox 1 minute. Add wine; stir until absorbed, about 30 seconds. Add heated broth; 1/3 cup at a time- stirring until liquid is just absorbed, before adding the next 1/3 cup. Continue adding broth until all liquid is absorbed and rice is just tender and risotto is creamy, about 18 to 22 minutes. Remove from heat. Mix in 6 TBSP Parmesan and butter. Season with salt and pepper to taste. Allow risotto to cool completely.
Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 inch balls and flatten slightly into 1 1/2-inch rounds. Can be refrigerated the day before at this point.
Preheat oven to 200°F. Place a baking sheet in oven.
Place 1 cup panko in a shallow bowl. In another bowl wisk 2 eggs to blend. Dip cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium heat. Sauté cakes until crisp and golden, approx 2 1/2 minutes per side. Transfer to preheated baking sheet.
Serve warm, sprinkled with parmesan cheese and chopped chives.