Risotto Cakes with Mixed Greens

• 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

1. Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken.
2. Stir the chives into the chilled risotto.
3. Form into 8 patties, using about 1/4 cup risotto for each.
4. Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover.
5. Place the breadcrumbs in a shallow bowl.
6. Lightly dredge each risotto cake in the crumbs, turning to coat evenly.
7. Place on a plate, cover with plastic wrap and refrigerate for 20 minutes.
8. Heat about 1/4 inch of oil in a medium nonstick skillet over medium-high heat.
9. Fry the cakes, 2 or 3 at a time, until evenly browned, about 1 1/2 minutes per side.
10. Transfer to a paper-towel-lined plate to drain; season with salt and pepper.
11. 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.
12. Divide the risotto cakes and salad among 4 plates.
13. Photograph by Antonis Achilleos

chives, chicken, fontina cheese, coarse japanese breadcrumbs, extravirgin olive oil, kosher salt, mesclun greens, fennel, lemon juice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/risotto-cakes-with-mixed-greens-recipe.html (may not work)