CHIVE RISOTTO CAKES RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Bring a large (4-quart) pot of water to a boil 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 salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerator for 2 hours* or overnight, until firm. When ready to cook, preheat the oven to 250°F. Spread the panko in a shallow dish. Heat 3 tablespoons 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. Serve hot. *I made half of this recipe, having chilled the mixture for 2 hours. The next day, I made the second half. I preferred how the flavors had time to blend, and I thought that the rice was easier to work with.
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hasintha thejan
[email protected]These risotto cakes are great! I would give them a 5 star rating! They were easy to make and they taste delicious. I will definitely be making these again.
Jaquline Tundwa
[email protected]These risotto cakes were delicious! They were easy to make and they held together well. I served them with a side salad and they were a perfect meal. I will definitely be making these again.
James Boone
[email protected]These risotto cakes were a bit too salty for my taste. I think I would use less salt next time. Otherwise, they were tasty and easy to make.
Izykiel Emery
[email protected]These risotto cakes were amazing! They were the perfect combination of crispy and creamy. I served them with a side of roasted vegetables and they were a hit. I will definitely be making these again.
Rio Thompson
[email protected]These risotto cakes were a bit too oily for my taste. I think I would use less oil next time. Otherwise, they were tasty and easy to make.
Evan Murray
[email protected]I loved these risotto cakes! They were crispy, creamy, and flavorful. I served them with a simple tomato sauce and they were perfect. I will definitely be making these again.
Iselda Haka
[email protected]These risotto cakes were a bit bland for my taste. I think I would add more herbs and spices next time. Otherwise, they were easy to make and held together well.
Phichit
[email protected]I've made these risotto cakes several times now and they are always a hit. They are a great way to use up leftover risotto and they are also perfect for a party appetizer. I highly recommend them!
STEFFANIA GACHERI
[email protected]These risotto cakes were easy to make and very tasty. I used a store-bought risotto mix and they still turned out great. I served them with a side salad and they were a perfect meal.
Zara Gull
[email protected]I made these risotto cakes for lunch today and they were delicious! I used leftover risotto and they turned out perfectly. The cakes were flavorful and held together well. I will definitely be making these again.
Henry Chibueze
[email protected]These risotto cakes were a hit at my dinner party! They were crispy on the outside and creamy on the inside, and the chive flavor was perfect. I will definitely be making these again.