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Chive Risotto Cakes

January 21, 2011

Over the past few months I’ve developed a pretty humongous obsession with Ina Garten, the Barefoot Contessa.  This all started when we started watching her show during lunch and every week I would end up with a list of recipes I was dying to try out.  I admire everything about her cooking…her recipes are full of fresh ingredients and she and Jeffrey are too lovable.  I especially like that her show centers around social events for which she prepares full meals that come together and complement the occasion.  So this is the first of many Barefoot Contessa recipes that will be coming up in the future.  These rice cakes aren’t necessarily my all time favorite recipe of hers, but it was the first that I made so it will always hold a special place.  I think they made a perfect accompaniment to the mahi mahi and roasted vegetable dinner we had.  The cakes are creamy and cheesy but look very sophisticated and proper…also very easy to make but watch out for the chilling time in the fridge.  I completely forgot about that so my cakes were falling apart a little bit, but still tasted just as delicious.

Chive Risotto Cakes

from Barefoot Contessa Back to Basics

  • 1 cup uncooked Arborio rice
  • 1/2 cup Greek yogurt
  • 2 extra-large eggs
  • 3 tablespoons minced fresh chives
  • 1 1/2 cups grated Italian fontina cheese (5 ounces)
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup panko (Japanese dried bread flakes)
  • Good olive oil
  • Salt

1) Bring a large pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain and run under cold water until cool. Drain well.

2) Meanwhile, whisk the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl.

3) 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.

4) 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 & pat into patties 3 inches in diameter and 3/4-inch thick.  Place 4 to 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.

You can also 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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2 Comments leave one →
  1. January 21, 2011 8:36 am

    Looks like a great recipe! The Barefoot Contessa is quite entertaining, and you can tell she prepares every meal with great love and care. 🙂

  2. Denise Evans permalink
    January 31, 2011 8:58 pm

    These are amazing.

    When is/was your dinner at Stone Soup Cottage?

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