Saturday, May 22, 2010

Chive Risotto Cakes

I am always looking for new side dishes to go along with dinner and to get away from the same ole boring thing night after night. I remembered this recipe from an episode of Barefoot Contessa and decided to give it a try. Once again Barefoot did not disappoint and they were delicious!! This recipe will probably make about 10-12 cakes so I cut it in half since it was just me and Brian . . . watch out though because these are incredibly rich and could prob be a meal in itself along with a light salad . . . ENJOY!!

Kosher salt
1 cup uncooked Aborio rice
1/2 cup Greek yogurt
2 extra large eggs
3 tbs minced fresh chives
1 1/2 cups grated Fontina cheese (5 oz) - you could also use Romano or Parmesan
1/2 tsp pepper
3/4 cup panko (Japanese bread crumbs)
Olive oil

Bring a large (4 qt) pot of water to a boil and add 1/2 tbs salt and the Aborio rice. Cook, stirring occasionally, for 20 minutes. The grains will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

Meanwhile, whisk the yogurt, eggs, chives, cheese, 1 1/4 tsp 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 tbs olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard ice cream scooper or a large spoon. Pat the balls into patties about 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 per side until the cakes are crisp and golden brown. Place on a sheet pan lined with parchment paper and keep warm in the over for up to 30 minutes. Continue cooking in batches adding oil as needed. Serve hot.

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