Risotto Cakes with Mixed Greens

Name: Risotto Cakes with Mixed Greens
Ingredients: 2 tablespoons chopped chives or scallion greens; 2 cups leftover Fontina Risotto with Chicken, chilled, recipe follows; 8 small cubes fontina cheese (about 1 1/2 ounces); 1/2 cup panko (coarse Japanese breadcrumbs); 2 tablespoons extra-virgin olive oil, plus more for shallow frying; Kosher salt and freshly ground pepper; 8 cups mesclun greens (about 6 ounces); 1/2 bulb fennel, very thinly sliced; 1 tablespoon fresh lemon juice; 4 cups low-sodium chicken broth; 5 tablespoons unsalted butter; 1 medium onion, finely chopped; 2 1/2 cups arborio rice; 3 sprigs fresh thyme; 1 cup dry white wine; Kosher salt; 1 cup finely grated Parmigiano-Reggiano cheese; Freshly ground pepper; 1 cup coarsely grated fontina cheese, plus more for garnish; 8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups); 1/4 cup roughly chopped fresh parsley