Chive Risotto Cakes

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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

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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.

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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.

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

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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.

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As the cakes were so soft I could not roll them into firm balls, they broke when I went to roll them into the bread flakes. when you say to keep them warm for 30min I had to leave them in the oven for 40min to harden the cakes but when this was done my friend who is a vegaterian and also me thought the cakes were brilliant well done Ina but advise on firming the cakes.

Noeline

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There are 2 issues that keep coming up on these reviews, and I had similar concerns with (1 the cakes falling apart. I remedied it by turning up the heat to medium high, and then just waiting until they were "ready" to be turned. Medium-low on my cooktop is not hot enough to properly fry/saute. Regarding the bland taste, use REAL Italian fontina (Fontina Val d'Aosta and not some wannabe imitation.... Absolutely DELICIOUS!! I served them with roasted Italian sausages. They are wonderful the next morning with a poached egg on top, too.

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i made it for myself and ooolala this was yummy

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I made this for my husband's birthday dinner. They turned out great! Also shared them with a friend the next day...still fresh. The only thing I would change is probably less yoghurt as the dough came out a little loose (even after storing the dough in the fridge for a night and a whole next day. And instead of using only fontina, I bought the 5 ounce box of 3 cheese blend (asiago, parmesan,fontina from Wholefoods. Everyone loved them! Highly recommended for an appetizer or a tapas party.

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I made these cakes this weekend..... Big Hit! Something so simple was just Delicious. I had to pass out the recipe to my girlfriends. I would also suggest chilling overnight. Other than that, I wouldn't change a thing in the recipe. Thanks Ina!