CHIVE RISOTTO CAKES
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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[email protected]I would definitely recommend these risotto cakes to anyone who loves risotto or is looking for a new way to use up leftover risotto.
Wanda Wallace
[email protected]Overall, I thought these risotto cakes were a great appetizer or side dish. They were easy to make and very flavorful.
Abu Horaira
[email protected]These risotto cakes were a bit too salty for my taste. I think I would use less parmesan cheese next time.
Tony Calderwood
[email protected]I made these risotto cakes for my family and they loved them! They were a great way to get my kids to eat their vegetables.
Salma Khidar
[email protected]These risotto cakes were a bit too time-consuming to make. I think I would only make them for a special occasion.
Funmi Deborah
[email protected]I'm not a huge fan of risotto, but these cakes were actually really good! The crispy exterior and creamy interior were a perfect combination.
M SHARIF
[email protected]I love the idea of using chive in risotto cakes. It adds a nice pop of flavor.
MD SAGOR 420
[email protected]These risotto cakes were a great way to use up leftover risotto. They were easy to make and very tasty.
Nkosana Sipho
[email protected]The risotto cakes were a bit bland. I think I would add more herbs and spices next time.
Kyle Bishop
[email protected]These risotto cakes were a bit too oily for my taste. I think I might try baking them next time instead of frying them.
Emma Helderlein
[email protected]I added some chopped bacon to the risotto cakes and they were even better! The smokiness of the bacon really complemented the flavors of the chive and parmesan.
SYED MUNEEB HUSSAIN
[email protected]I followed the recipe exactly and the risotto cakes turned out perfectly. They were cooked through and had a nice crispy crust.
Ahmad Badshah
[email protected]These risotto cakes are easy to make and absolutely delicious. I love that I can use up leftover risotto to make them.
John Adriaanse
[email protected]I made these risotto cakes for a dinner party and they were a hit! Everyone loved the unique flavor and texture. I will definitely be making them again.
Edwin Lovett
[email protected]These risotto cakes were a delightful surprise! The combination of chive, parmesan, and lemon zest created a burst of flavor in every bite. They were crispy on the outside and creamy on the inside, and the addition of fresh chives added a pop of colo