Chive Risotto Cakes Ina Garten Barefoot Contessa Recipe

Ingredients for Chive Risotto Cakes Ina Garten Barefoot Contessa

• Kosher Salt
• 1 cup Arborio rice
• Greek Yogurt
• Extra Large Eggs
• Fresh Chives
• Fontina Cheese
• Fresh Ground Black Pepper
• Panko Breadcrumbs
• 3 tablespoons olive oil

How to Make Chive Risotto Cakes Ina Garten Barefoot Contessa

1. Bring 6 cups of water to a boil in a large pot. Add 1 tablespoon of salt and 1 cup of Arborio rice.
2. Cook for 20 minutes, stirring occasionally, until the rice is very soft.
3. Drain the rice in a fine-mesh sieve and rinse under cold water until completely cool. Drain well.
4. In a medium bowl, whisk together 1 cup plain Greek yogurt, 2 large eggs, 1/4 cup chopped fresh chives, 1/2 cup grated Fontina cheese, 1 teaspoon salt, and 1/4 teaspoon black pepper.
5. Add the cooled rice to the yogurt mixture and stir until well combined.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to firm up.
7. Preheat oven to 250°F (120°C). Spread 1 1/2 cups panko bread crumbs on a shallow dish.
8. Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
9. Using a 1/4 cup ice cream scoop or large spoon, form balls of the rice mixture.
10. Gently flatten each ball into a 3-inch diameter patty, about 1/2 inch thick.
11. Dredge 4-6 patties in the panko bread crumbs, turning to coat evenly.
12. Carefully place the coated patties in the hot skillet and cook for 3 minutes per side, or until golden brown and crispy.
13. Transfer the cooked risotto cakes to a baking sheet lined with parchment paper. Keep warm in the preheated oven while you cook the remaining batches, adding more oil to the skillet as needed.
14. Serve hot.