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Chive Risotto CakesTuesday, April 12, 2016
Recipe adopted from Ina Garten. [Recipe makes (18) 2-ounce cakes].
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
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.