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Chive Risotto Cakes

Tuesday, April 12, 2016

Recipe adopted from Ina Garten.  [Recipe makes (18) 2-ounce cakes].

Something that I've been craving for a while is crab cakes.  But after I recently saw these risotto cakes being made, and knew that I had some Arborio rice to use up, I opted for an easier alternative that was just as delicious.  Risotto is one of those dishes that most people tend not to make at home since it takes about 45 minutes of constant attention.  Ina managed to take all the flavors we enjoy in risotto, but present the dish in a more approachable way.  Although the original recipe doesn't call for it, I ended up finishing the dish with a shallot mustard sauce, which brought a nice brightness to the dish.

INGREDIENTS:

16 cups water
1 1/2 teaspoons kosher salt
1 cup uncooked Arborio rice

1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
5 ounces (~1 1/2 cups) grated Italian fontina cheese
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

~1 cup panko

Olive oil

DIRECTIONS:

The day before (or a minimum of two hours before) you plan on serving the cakes, prepare the rice by bringing the water to a boil over medium heat.  Add the salt and rice and cook for 20 minutes, stirring occasionally to prevent any sticking.  Drain the rice in a sieve and cool down with cold water.  Drain completely and reserve.

In a medium bowl, combine the yogurt, eggs, chives, cheese, salt, and pepper.  Once mixed together, fold in the cooked rice with a rubber spatula.  Wrap tightly with plastic wrap overnight, or for at least two hours.

Once you're ready to cook the cakes, start by preheating your oven to 200° F.

While your oven is preheating, use a 2-ounce cookie scoop to form 18 portions out of the risotto mixture.  Press down gently to a thickness of 3/4-inches, and then coat in panko.  Heat a couple tablespoons of olive oil in a large non-stick pan, and pan fry the cakes in batches, roughly 3 minutes on each side.  Transfer the cakes to a sheet tray and continue frying your next batch.  Once all of the cakes are done, transfer the sheet tray to the oven and cook for 5 to 10 minutes, or until they're heated through and slightly firm to the touch.

Serve as-is, or with a sauce of your choosing.

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