Risotto cutlets with green salad

Ingredients:

Cutlets

• 2 tbsp chopped green onions
• 2 cups leftover fontina and chicken risotto, chilled (see recipe below)
• 8 small cubes of fontina (about 45 g)
• 0.5 cup panko breadcrumbs
• 2 tbsp extra-virgin olive oil + extra for frying
• Coarse salt and freshly ground black pepper
• 8 cups mesclun lettuce (about 170 g)
• Half a fennel root, thinly sliced
• 1 tbsp. freshly squeezed lemon juice

Risotto with fontina and chicken

• 4 cups lightly salted chicken broth
• 5 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2.5 tbsp. Arborio rice
• 3 fresh sprigs of thyme
• 1 cup dry white wine
• 1 cup finely grated Parmesan
• 1 cup coarsely grated fontina cheese, plus extra for serving
• 200g smoked chicken breast, diced (about 1 1/4 cups)
• 1/4 cup coarsely chopped fresh parsley

Preparation:

1. Add green onions to the cooled risotto. Form 8 patties, using 1/4 cup risotto per patty. Make a hole in the center of each patty and insert a cube of fontina cheese; cover the filling with rice.
2. Pour in breadcrumbs Place each risotto patty in a shallow bowl. Lightly coat each risotto patty in the breadcrumbs, turning to coat evenly. Transfer to a plate, cover with plastic wrap, and refrigerate for 20 minutes.
3. Heat 1/4 inch (0.5 cm) of olive oil in a medium nonstick skillet over medium-high heat. Fry the patties, 2-3 at a time, until evenly browned, about 1.5 minutes per side. Transfer to a paper towel-lined plate to drain, and season with salt and pepper to taste.
4. Combine the herbs in a bowl with the fennel, drizzle with 2 tablespoons of lemon juice, season with salt and pepper, and toss to combine. Divide the risotto patties and salad among 4 plates.

5. Risotto with fontina and chicken

   
   Combine the broth with 4 cups of water in a saucepan and bring to a boil; keep warm. Meanwhile, melt 4 tablespoons of butter in a saucepan over medium heat. Add the onion; cook until translucent, about 4 minutes.
6. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon of coarse salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly after each addition, until the liquid is completely absorbed. Continue to simmer until the rice is tender, 20 to 25 minutes.
7. Remove the thyme. Add the Parmesan, the remaining 1 tablespoon of butter, 1/2 teaspoon of coarse salt, and pepper to taste. Gently fold in the fontina and chicken. Set aside about 2 cups of risotto for the cutlets. Divide the remaining risotto among bowls and sprinkle with parsley and grated fontina.