Risotto Cakes with Mixed Greens

Ingredients:

• 2 tbsp chopped chives or scallion greens
• 2 cups leftover fontina risotto with chicken chilled (see Fontina Risotto with Chicken recipe)
• 8 cups cubes fontina cheese (optional)
• 1/2 cup breadcrumbs (I used Italian)
• 2 tbsp EVOO
• Kosher salt and pepper
• Salad greens, enough for 4 people
• 1/2 bulb fennel, thinly sliced
• 1 tsp fresh lemon juice

What to do:

1. Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Optional: press a hole in the center of each patty and stuff with a cube of fontina, pat risotto around each hole to cover. 
2. Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly. Place on a plate and cover with plastic wrap and refrigerate for 20 minutes or until ready to cook this meal.
3. Heat some EVOO oil in a medium non-stick pan. Fry the cakes, 2-3 at a time approximately 1.5 minutes per side. Transfer to a paper towel lined plate to drain; season with salt and pepper.
4. Combine the greens and fennel in a bowl, drizzle with 2 tbsp EVOO and lemon juice, season with salt and peppers and toss. Divide the risotto cakes and salad among 4 plates.

Enjoy!