Chive Risotto Cakes

Eric and I recently discovered how much we like risotto. When I found this recipe, I knew we had to try it. After all, we had conquered crab cakes, so we could definitely handle risotto cakes. The recipe calls for refrigerating the rice mixture for at least two hours, so just be aware of that when you’re making this. Better yet, this is something that can be mixed up the night before and refrigerated overnight. The refrigeration helps the cakes stay together when being formed and cooked, so don’t skip that step. Another thing to note is that this recipe is easily halved, and I would suggest doing that if you’re cooking for two (unless of course you want to leave some of the mixture refrigerated to use the next day).

We both thought these were delicious. The panko crust was perfectly crunchy. The Fontina and Greek yogurt were the perfect combination of creamy, cheesy and tangy. These could be served any time of the day, too, which makes them quite versatile. I think they would make a great side to any meal, or they could even be used as a main dish served with a green salad.

Chive Risotto Cakes
Ingredients:
Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cup cups grated Italian Fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko
olive oil

Directions:
-Bring a large (4 quart) pot of water to a boil and add ½ tablespoon salt and the Arborio rice. -Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft.
-Drain the rice in a sieve and run under cold water until cool. Drain well.
-Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons salt, and the pepper in a medium bowl.
-Add the cooled rice and mix well.
-Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
-When ready to cook, preheat the oven to 250°.
-Spread the panko in a shallow dish.
-Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
-Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon.
-Pat the balls into patties 3 inches in diameter and ¾ inch thick.
-Place 4-6 patties in the panko, turning once to coat.
-Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.
-Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
-Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
-Serve hot.

Serves 6

Source: Barefoot Contessa Back to Basics