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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Fontina Cheese Risotto Cakes
Fontina Cheese Risotto Cakes
(Torte di Fontina e Risotto)
 
 
Ingredients:
 
3 cups chicken broth
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 cup plus 2 tablespoons Arborio rice
1/4 cup dry white wine
6 tablespoons grated Parmigiano cheese
2 tablespoons (1/4 stick) butter

1 and 1/2 cups Italian 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
Olive oil (for frying)

Additional grated Parmigiano cheese
Fresh chives
 
Directions:
 
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; saute 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 Parmigiano cheese and butter.

Season generously with salt and pepper.

Spread risotto in 13 x 9 x 2-inch pan and cool completely.

Mix 1/2 cup breadcrumbs, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto.

Shape into 1 and 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 250F.

Set another rimmed baking sheet in oven.

Beat 2 eggs in shallow bowl to blend.

Place 1 cup breadcrumbs in another shallow bowl.

Dip risotto cakes into beaten egg, then into breadcrumbs to coat.

Pour enough olive oil into large skillet to coat bottom; heat oil over medium-high heat.

Working in batches, saute risotto cakes until crisp and brown, about 2 and 1/2 minutes per side.

Transfer to baking sheet in oven.

Serve risotto cakes sprinkled with cheese and garnished with chives. Makes 10 servings.
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