This was our second meatless meal of the weekend. Ben says we need protein in our meals, so he should be thankful I don't have any other meatless meals planned for the rest of the week. 😉 It's nice to not eat meat every now and then and I thought that Spring pasta with asparagus and tomatoes would be good and so would these Risotto Cakes. Boy were these ever good.
The inside was really rich and creamy and the outside was very crunchy. I'd make these again for sure, maybe as appetizer if we ever have company over again. The chives I got at the grocery store were 2.97 for just a little container of them. A good thing the house we are moving into, the lady who used to live there before planted some in her garden. Then they will be free!Print
Chive Risotto Cakes
1 cup uncooked Arborio rice
½ cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 ½ cups grated Italian fontina cheese (5 ounces)
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 over medium-low heat 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 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 ¼-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and ¾-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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