CHIVE RISOTTO CAKES RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Bring a large (4-quart) pot of water to a boil 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 salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerator for 2 hours* or overnight, until firm. When ready to cook, preheat the oven to 250°F. 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 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. Serve hot. *I made half of this recipe, having chilled the mixture for 2 hours. The next day, I made the second half. I preferred how the flavors had time to blend, and I thought that the rice was easier to work with.
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agyei adu
[email protected]Meh.
Hassan khaan
[email protected]These risotto cakes look like they would be a lot of work to make.
Alexa Willard
[email protected]I'm always looking for new ways to use up leftover risotto. These cakes are a great idea!
Srijana Yonjan
[email protected]These risotto cakes sound like the perfect comfort food. I can't wait to try them!
Night Flyer 1107
[email protected]I'm not a big fan of risotto, but these cakes look delicious. I might have to give them a try.
Nawah Selly jr
[email protected]I'm going to try making these risotto cakes for my next dinner party. They look so impressive!
Brian Mzotsho
[email protected]These risotto cakes look delicious, but I'm allergic to chives. Do you have any suggestions for a substitute?
Frankie Welch
[email protected]I followed the recipe exactly, but my risotto cakes didn't hold together. What did I do wrong?
Teda Man
[email protected]I'm not sure what I did wrong, but my risotto cakes turned out dry and crumbly.
jose esp
[email protected]These risotto cakes are a great way to use up leftover risotto.
Malik Anees
[email protected]I love the flavor of chives in these risotto cakes.
Sumi pp
[email protected]These chive risotto cakes are the perfect appetizer or side dish.
Md Saiful Isalm
[email protected]Yummy!
Aktarul A4473812z
[email protected]These risotto cakes were easy to make and very delicious. I will definitely be making them again.
ili gacha
[email protected]I'm not a big fan of chives, but I still enjoyed these risotto cakes. They were very flavorful and had a nice crispy crust.
Jc High
[email protected]These chive risotto cakes were a bit too salty for my taste, but otherwise they were very good.
Arslan King
[email protected]I made these risotto cakes for my family and they loved them. They're so creamy and flavorful.
Musa Stephen
[email protected]These chive risotto cakes are a great way to use up leftover risotto. They're easy to make and absolutely delicious.
Blaž Kovač
[email protected]I love how easy these risotto cakes are to make. I always have leftover risotto in the fridge, so it's great to have a recipe that uses it up. Plus, they're so versatile - you can serve them as an appetizer, main course, or side dish.
Kavin Karuna
[email protected]These chive risotto cakes were a hit at our dinner party! They were crispy on the outside and creamy on the inside, with a delicious chive flavor. I served them with a simple green salad and they were perfect.