Chive Risotto Cakes

I was looking for something light to make for dinner this week and I stumbled upon this recipe in my Barefoot Contessa “Back to Basics” cookbook.  The risotto cakes had great flavor and nice texture.  I served them with a simple mixed green salad.  This is something you can make ahead of time and also a way to repurpose leftover risotto.  Enjoy!

Chive Risotto Cakes

Ingredients
  • Salt
  • 3 cups vegetable or chicken broth for the rice
  • 1 cup uncooked Arborio rice
  • ½ cup Greek yogurt
  • 2 extra-large eggs
  • 3 tablespoons minced fresh chives
  • 1 ½ cup cups grated Italian Fontina cheese (5 ounces)
  • ½ teaspoon freshly ground black pepper
  • ¾ cup panko bread crumbs
  • Olive oil
Instructions
  1. Prepare the rice according to the package. Let cool.
  2. 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.
  3. When ready to cook, preheat the oven to 250 degrees F.
  4. 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.
  5. 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.
  6. 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.
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