Fontina Rice Patties Ingredients 14 oz rice 4 cups boiling chicken broth 7 oz Reny Picot Fontina, cut into small cubes 4 egg yolks 1 tablespoon pine nuts 4 tablespoons butter 6 oz chopped ham (optional) pepper, nutmeg Instructions In a heavy pan, melt the butter over medium heat. Add the rice and stir for one minute to coat the rice well, then add the hot chicken broth. Stir continuously for 15 minutes. Pour the rice and broth into a pan and let cool. When nicely cooled, pour the rice into a mixing bowl and add the Fontina, egg yolks, pine nuts, ham (if desired) a pinch of pepper and nutmeg and mix well. With the palms of your hands, roll the rice mixture into small balls and flatten. Fry the patties on both sides in the pan with a little oil. They should be golden and crispy.