Barefoot Bloggers-Chive Risotto Cakes

This Barefoot Blogger bonus recipe was chosen by Deb at the Kahakai Kitchen. This recipe is from Ina's newest cookbook Back to Basics. This one gets rave reviews in our house. I made mine late on Thursday so I had the benefit of the hints and suggestions of those who made them earlier. Several bloggers reported having problems with the rice mixture staying together. I made sure to refrigerate mine for about five hours and I used a ceramic bowl to hold the rice mixture The ceramic really helped to chill the mixture well. I also used my non-stick green pan to fry mine. Using these two suggestions, I had no problems keeping my risotto cakes together. I didn't have Greek Yogurt. I intended to have Greek Yogurt, but didn't realized I purchased a cup that had honey in it. So, I strained plain yogurt through a sieve and used that. I also mixed in Romano cheese with my Fontina. These would be the perfect compliment to a warm bowl of soup, which is how I served them. They would also do well as a lunch dish with a beautiful green salad or in smaller portions as an appetizer. Every year I make an Italian dinner on Christmas Eve and I may use these as a side dish or appetizer this year. I think you could change up the cheeses and herbs or add vegetables and really do a lot with this recipe. I also love that you can make it any time without having to slave over a pot of risotto!

Chive Risotto Cakes

Kosher salt
1 cup uncooked Arborio rice
½ cup Greek yogurt ( I used plain organic yogurt that I strained)
2 extra-large eggs
3 tablespoons minced fresh chives
1 ½ cup cups grated Italian Fontina cheese (5 ounces) ( I mixed Fontina and Romano)
½ teaspoon freshly ground black pepper
¾ cup panko (Japanese dried bread flakes)
Good olive oil

Bring a large (4 quart) pot of water to a boil and add ½ 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 ¼ teaspoons 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.

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 ¾ inch thick. Place 4-6 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.

Source: Ina Garten, Back to Basics, Clarkson Potter, 2008.