Chive Risotto Cakes

Name: Chive Risotto Cakes
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 1 teaspoons freshly ground black pepper; 2 extra larges eggs; 142 grams 1/2 cups grated Italian fontina cheese; 3 Tbsps minced fresh chives; 118 milliliters Greek yogurt; 6 servings Kosher salt; 6 servings Good olive oil; 177 milliliters panko (Japanese dried bread flakes)

Chive Risotto Cakes might be just the main course you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 396 calories, 13g of protein, and 23g of fat. This recipe serves 6. Head to the store and pick up arborio rice, pepper, panko, and a few other things to make it today. To use up the panko you could follow this main course with the Panko Crusted Brownie Pie as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 2 hours and 50 minutes.

Instructions

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.

Ingredients you will need

Arborrio Rice

Grains

Water

Rice

Salt

Equipment you will use

Pot

Drain the rice in a sieve and run under cold water until cool.

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Water

Rice

Equipment you will use

Sieve

Drain well.

Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl.

Ingredients you will need

Fontina Cheese

Chives

Pepper

Yogurt

Egg

Salt

Equipment you will use

Whisk

Bowl

Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

Ingredients you will need

Rice

Wrap

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Plastic Wrap

When ready to cook, preheat the oven to 250 degrees F.

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Oven

Spread the panko in a shallow dish.

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Spread

Panko

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.

Ingredients you will need

Olive Oil

Cream

Rice

Ice

Equipment you will use

Frying Pan

Place 4 to 6 patties in the panko, turning once to coat.

Ingredients you will need

Panko

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.

Ingredients you will need

Cooking Oil

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Paper