Barefoot Bloggers: Chive Risotto Cakes

by Melissa on December 14, 2008

I was not able to make the Mexican Chicken Soup, chosen by Judy’s Gross Eats,  with the Barefoot Bloggers in November, but I did get to make these Chive Risotto cakes. This was a bonus recipe, chosen by Deb at Kahiki Kitchen, from Ina’s new cookbook Back to Basics. I was so excited to make these! I really enjoy risotto, but roll it into a ball and fry it? Even better! Ina says that she invented this recipe so that she wouldn’t have to wait to have leftover risotto to enjoy these, and instead be able to make them from scratch. She is a genius!

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Chive Risotto Cakes

  • Kosher salt
  • 1 cup uncooked Arborio rice
  • ½ cup Greek yogurt (I used light sour cream)
  • 2 extra-large eggs
  • 3 tablespoons minced fresh chives
  • 1 ½ cup cups grated Italian Fontina cheese (5 ounces) (I used freshly grated Parmesan)
  • ½ teaspoon freshly ground black pepper
  • ¾ cup panko (Japanese dried bread flakes)
  • Good olive oil

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.

Recipe from Barefoot Contessa: Back to Basics. Love Ina Garten and want to cook along with us? Learn more about the Barefoot Bloggers here!

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{ 8 comments… read them below or add one }

Ally December 14, 2008 at 9:05 pm

Yum, Yum, Yum! It looks awesome!

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gaga December 14, 2008 at 11:22 pm

Yum, that looks soooo yummy!

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joelen December 15, 2008 at 9:57 am

Awesome idea to use risotto… and your picture looks delicious!

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colleen December 15, 2008 at 2:47 pm

These look delicious – I can’t wait to make them!

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Kelsey December 16, 2008 at 10:50 am

These look absolutely wonderful!

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snooky doodle December 18, 2008 at 1:05 am

these look yummy. Nice!!

Reply

priscilla December 18, 2008 at 7:26 pm

Mm, this looks really good! Delicious!

Reply

zusy January 25, 2010 at 12:17 am

Your cake sound delicious! Thanks for sharing

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