Recipe from Barefoot Contessa Ina Garten's book "Back to Basics" Oct. 2008. A great recipe that makes you not have to wait to make risotto to have leftovers to have Risotto cakes. These are made from scratch. Panko is a key ingredient so don't just use regular bread crumbs. As Ina notes, "Panko, or Japanese bread flakes, have a crisper, lighter texture than regular bread crumbs." These can be assembled ahead and then fried right at meal time. She says"the yogurt, chives, and Italian Fontina give these a delicious creamy interior, and the panko gives them a wonderful crunchy crust." Enjoy! ChefDLH
Provided by ChefDLH
Categories Rice
Time 6m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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 degrees.
- 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.
Nutrition Facts : Calories 307, Fat 11.2, SaturatedFat 6, Cholesterol 113.1, Sodium 342.3, Carbohydrate 36.9, Fiber 1.6, Sugar 1.4, Protein 13.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Imael Imael
[email protected]Overall, I really enjoyed these chive risotto cakes. They were easy to make, delicious, and looked very impressive. I would definitely recommend them to others.
BOYS GAMING
[email protected]These cakes were a bit too time-consuming to make. I think I would try a different recipe next time.
Anne Mereena
[email protected]I'm not usually a fan of risotto, but these cakes were amazing! The crispy exterior and creamy interior were the perfect combination. I will definitely be making these again.
Sajjad karim
[email protected]These cakes were a bit too salty for my taste. I think I would use less Parmesan cheese next time.
RFB Roodeplaat
[email protected]I love Ina Garten recipes, and these chive risotto cakes were no exception. They were so easy to make and turned out perfectly. I will definitely be making these again!
Lucinda Gouws
[email protected]These were delicious! I made them for a brunch party and everyone loved them. They were easy to make and looked very impressive.
Dulce Maria De Quesada
[email protected]The risotto cakes were a bit bland. I would recommend adding more herbs and spices to give them more flavor.
Shah zman
[email protected]These chive risotto cakes were a bit too oily for my taste. I think I would try using less butter next time.
Lyndon Wood
[email protected]I've never made risotto before, but these cakes were surprisingly easy to make. The instructions were clear and easy to follow, and the end result was delicious! The cakes were a hit at my dinner party.
Trey
[email protected]These chive risotto cakes were an absolute delight! The flavors were incredibly well-balanced, and the texture was crispy on the outside and creamy on the inside. I followed the recipe exactly, and it turned out perfectly. Will definitely be making t