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Ingredients

• 3 cups (about) low-salt chicken broth
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1 cup plus 2 tablespoons arborio rice
• 1/4 cup dry white wine
• 6 tablespoons grated Parmesan cheese
• 2 tablespoons (1/4 stick) 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 tablespoons chopped fresh chives
• 1 large egg yolk
• 2 large eggs
• Canola oil (for frying)
• Additional grated Parmesan cheese
• Fresh chives

Description

I Got This Recipe From Bon Appétit | December 2004. I Made It For Christmas Eve And New Years Eve As Appetizers. They Were A Very Big Hit! They Take A Little Bit Of Time To Make But Really Are Worth ..

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