CHIVE RISOTTO CAKES
Steps:
- 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. 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 1/4 teaspoons of 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 degrees F. Spread the panko in a shallow dish. Heat 3 tablespoons of 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 3/4-inch thick. Place 4 to 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. Arrange on a serving platter and serve hot.
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Michael Batista
[email protected]Overall, these were a good recipe. I would definitely make them again.
XxflakxX321 4
[email protected]These were a bit too greasy for my taste. I think I would use less butter next time.
Enock Muwema
[email protected]These were really good! I added some chopped bacon to the mixture and it gave them a nice smoky flavor.
pallab basak
[email protected]I'm not sure what I did wrong, but these cakes turned out really dry. I think I might have overcooked the risotto.
Ashok Bhat
[email protected]These were easy to make and tasted great. I served them with a side of roasted vegetables.
Sylvia Salzer
[email protected]I've made these cakes several times and they're always a hit. They're perfect for a party or a weeknight meal.
Dip Gurung
[email protected]These were delicious! I made them for a party and they were a big hit. Everyone loved them.
mero body
[email protected]These were a bit bland for my taste. I think I would add more cheese and herbs next time. The texture was good though.
Syed Aoun Ali Shah
[email protected]These risotto cakes were easy to make and turned out great. I used a pre-made risotto mix to save time, and they still came out delicious. I'll definitely be making these again.
Cassius Glover
[email protected]I'm not a big fan of risotto, but these cakes were surprisingly good. The chive oil really made the dish. I served them with a simple green salad and they were a perfect light meal.
Md Mubarak Sheikh
[email protected]Yum! These risotto cakes were delicious. I used arborio rice and added some chopped mushrooms and peas to the mixture. They were crispy and flavorful, and the chive oil added a nice touch. Will definitely make these again.
Protop Gain
[email protected]These chive risotto cakes were a hit! The flavors were perfect and the texture was crispy on the outside and creamy on the inside. I added a dollop of sour cream and a sprinkle of chives on top, which really took them to the next level. Definitely a