BAREFOOT CONTESSA'S CHIVE RISOTTO CAKES
Show: Barefoot ContessaEpisode: Herb Hall of Fame These looked soooooo yummy I decided to put the recipe here for safe keeping.
Provided by Luvs 2 Cook
Categories Short Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large (4-quart) 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 the rice in a sieve and run under cold water until cool. Drain well.
- Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 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 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-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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Mark Owen
[email protected]I'm a huge fan of Ina Garten and I love her recipes. But I have to say, I was disappointed with these chive risotto cakes. They just didn't live up to my expectations.
Eddie
[email protected]These chive risotto cakes were a total disaster! They fell apart when I tried to flip them in the pan. I ended up throwing them out.
Janit Hernandez
[email protected]I'm not sure what went wrong, but my chive risotto cakes turned out really mushy. I think I might have added too much liquid.
King_gabriel
[email protected]Not bad! I thought the chive risotto cakes were a bit bland. I added some salt and pepper to taste and they were much better.
Flavia Namiyingo
[email protected]These chive risotto cakes were a bit too dry for my taste. I think I might try adding more liquid next time. But the flavor was good.
Ellison Gooding
[email protected]I'm not a huge fan of risotto, but I really enjoyed these chive risotto cakes. They were crispy on the outside and creamy on the inside, and the chive flavor was delicious. I would definitely make them again.
Alicia Jordan
[email protected]These chive risotto cakes are so good! I made them for my family and they loved them. The recipe was easy to follow and the cakes turned out perfectly. I would definitely recommend this recipe to anyone who loves risotto.
NOORHUSSIAN Brohi
[email protected]I tried this recipe for a brunch party and they were a huge success! Everyone raved about them. The chive risotto cakes were easy to make and very flavorful. I'll definitely be making them again.
Sopnil Nayem
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser. The chive risotto cakes are easy to make and always turn out delicious. They're perfect for a party or a quick weeknight meal.
Maria Simango
[email protected]Absolutely loved it! The chive risotto cakes were a hit at my dinner party. The combination of flavors was perfect, and the texture was crispy on the outside and creamy on the inside. I followed the recipe exactly and it turned out perfectly.