It’s been about almost 2 weeks since I have posted anything new and I apologize. I have been so busy with preschool starting, my mom coming to visit, a mild freak out when I thought my coffee pot broke (don’t worry false alarm) and then Little Diva got sick after only 1 week of preschool.
Anyways, I found this recipe that I have had flagged in one of my favorite cook books by the Barefoot Contessa (Ian Garten). I have always wanted to make these Chive Risotto Cakes, they looked so yummy and didn’t sound too difficult to make. So I thought I would try it out and share with you all the results. 🙂
*I know that today is the official first day of Autumn, and it sure is up here in Washington, so by today or tomorrow I will be posting (and hopefully good) Pecan Pie Bars recipe. So check back soon!*
Chive Risotto Cakes
1 cup uncooked Arborio rice
1/2 cup Greek yogurt (I used nonfat)
2 extra-large Eggs
3 Tbsp Minced fresh chives
1 1/2 cup Grated Italian Fontina cheese
1/2 tsp Fresh ground pepper
3/4 cup Panko
Good olive oil
Bring a large pot of water to a boil and add 1/2 tbsp of salt and the Arborio rice, cook for 20 minutes. Drain the rice in a sieve and run under cold water until rice is cool, drain well.
Meanwhile, whisk together yogurt, eggs, chives, Fontina, 1 1/4tsp salt and pepper in a medium bowl. Add cooled rice and mix well.
Cover with plastic wrap and refrigerate for 2 hours or overnight. (I let mine sit overnight)
Spread panko in shallow dish. Heat 3 tbsp olive oil in a large skillet over medium heat. Form balls of rice mixture using a standard (2 1/4 inch) ice-cream scoop or large spoon. Pat the balls into patties 3 inches in diameter and 3/4 inch thick. Place 4 to 6 patties in the panko 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.
You can place them on a sheet pan and keep warm in the oven for up to 30 min at 250 degrees until serving.