Risotto Cakes

3 to 4 cups low-salt chicken broth
2 Tbsp. olive oil
½ cup finely chopped onion
1 cup plus 2 Tbsp. Arborio rice (short grain sticky rice)
1/4 cup dry white wine
6 Tbsp. grated Parmesan cheese
2 Tbsp. butter (optional)
2 Tbsp. fresh lemon juice
1 ½ cups panko (Japanese breadcrumbs), divided
2/3 cup (packed) coarsely grated Fontina cheese
1/4 cup chopped fresh parsley
3 Tbsp. chopped fresh chives  or green onions plus more for garnish
1 large egg, lightly beaten
Additional grated Parmesan cheese

Bring 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 onions; 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 Parmesan, lemon juice and butter. Season generously with salt and pepper. Spread risotto in 13x9 inch pan and cool completely. Mix ½ cup panko, Fontina cheese, parsley, chopped chives, and egg into risotto. Shape into 1 1/4 inch balls; flatten to 2-inch rounds. Arrange on lightly oiled rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.) Preheat oven to 400 degrees. Place 1 cup panko in shallow bowl. Dip risotto cakes into panko to coat. Bake for 5-6 minutes then turn and bake for another 5-6 minutes. Serve risotto cakes sprinkled with Parmesan cheese, and garnished with chives. 

This is a really good recipe from my sister's daughter-in-law Bethany Cave.  They can be made ahead and reheated in the oven, although best when fresh.