Chive Risotto Cakes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So delicious! I used sour cream (because that's what I had instead of yogurt and parmigiano reggiano instead of fontina. I did everything else as per the recipe. I didn't chill them more than an hour and didn't seem to have much problem getting them to form into patties and stay together. Maybe because of the changes? Also, be sure your pan is just the right temp. so that they don't stick so they won't fall apart when you try to flip them. Thanks again Ina for a wonderful recipe, yummy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After watching Ina make this on her show this week, I just had to try them!

After reading some reviews I decided to use a good parmesan cheese instead of the fontina, for a stronger flavor, and then also increased the amount of chives I added. Also, per suggestions, I refrigerated these for over 24hrs.

Unfortunately, even after letting the mixture chill for over 24hours, I still had an issue with these not staying together. Some fell apart as I was trying to coat them in the Panko and some fell apart while in the pan. I think next time I make these, I will pop the mixture in the freezer for 30-45min to try to stiffen it up more.

The flavor of these with the parmesan and increased chives was really good. It was a light flavor that went well with a roasted chicken. My husband and daughter both enjoyed them. These will definitely be made again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved the recipe as it was different and my 13year old loved them had no problems with falling apart agree with others about a little more seasoning ie garlic but yum

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wasn't sure how to rate it. It is a great concept that can be customized with your own flavorings and seasonings. The recipe as written was very bland even when doubling the amount of chives. I will definitely make again using different cheeses and perhaps some sauteed garlic, onions and different herbs. I refrigerated the mixture overnight and no trouble breading after working the mix in your hand to make sure it forms a tight ball. Suggest using a very thin-bladed spatula for turning. Thanks, Ina for another recipe that challenges the imagination.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I use risotto to make rice balls. To work with them faster after making the rice, I spread it on a cookie sheet and put in the freezer for about 30 minutes. Mixture is still sticky so rub a little oil (any type on your palms before forming patty. Put them back in the freezer to harden and only take out as many as can be fried at one time. Works every time. P.S. I agree that more chives are needed and that the 3-cheese combo is a good idea.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent as either an app or a side! Not too heavy, good flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an amazing dish that I first saw Ina make on her show. Consistency of the mixture is key and adding panko to it will allow you to achieve something you can work with. I also add lobster meat and it really adds a lot to this dish.