Chive Risotto Cakes
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
40
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice
2
Cook, stirring occasionally, for 20 minutes
3
The grains of rice will be quite soft
4
Drain the rice in a sieve and run under cold water until cool
5
Drain well
6
Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl
7
Add the cooled rice and mix well
8
Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm
9
When ready to cook, preheat the oven to 250 degrees F
10
Spread the panko in a shallow dish
11
Heat 3 tablespoons of olive oil in a large skillet over medium-low heat
12
Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon
13
Pat the balls into patties 3 inches in diameter and 3/4-inch thick
14
Place 4 to 6 patties in the panko, turning once to coat
15
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
16
Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes
17
Continue cooking in batches, adding oil as necessary, until all the cakes are fried
18
Arrange on a serving platter and serve hot