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 cups grated Italian fontina cheese (5 ounces)
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup panko (Japanese dried bread flakes)
- Good olive oil
Directions
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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By buckskitchen
on April 23, 2013
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Love these in the spring ! My chives are the first herb to come up. I did take others' suggestions to use Parmesan and double the chives and it is more flavorful. I also add half the panko crumbs to the mixture and it holds together better. I coat the outside with the remaining crumbs. Overall these are delicious and freeze well.
By kkasscarm
on March 04, 2013
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I have made these quite a few times. The first time I followed the recipe exactly and they came out pretty well but were a little bland and did have a tendency to fall apart a bit. I have since experimented a little and now add more chives and a little bit more cheese. I roll the mixture into balls and coat them in the panko. I pop them in the freezer and can have them any time I want. Sometimes to speed up the cooking process I just give them a 2 minute dunk in the deep fryer.
By Just 'Sayin
Newark, CA.
on January 15, 2013
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I made these with 2 day old left over risotto using Ina's 'baked' risotto with chicken broth. The risotto had a chance to set and did not fall apart. I always make extra risotto so I have some on hand to make cakes. I also used parm after reading the reviews and that is what I had on hand and used light Daisy sour cream instead of yogurt. I know, I know... changing the recipe but that is why I love to cook over baking. You can change things up. Lemon and sour cream as a topping sauce. Love the chives. Ina inspires me to grow a big herb garden this year.
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