Monday, September 9, 2013

Ina's Chive Risotto Cakes

From the kitchen of One Perfect Bite...I finally got around to giving this Ina Garten recipe a try. It has been around for a while now, but for one reason or another, it has not been widely circulated on food blogs. Because the cakes are so delicious, I thought those of you who have not yet tried them might also be interested in the recipe. If you are looking for a side dish that you can use as a substitute for potatoes, you need look no further. These are wonderful. They must be mixed several hours before they can be fried and they should be eaten as soon as they come from the skillet, but they are so good you will consider those constraints a minor irritation. I served these rice cakes for brunch today and they were really well-received. They are also wonderful with plained grilled meat and poultry. I know that those of you who try the cakes will enjoy them. Here is Ina's recipe.

Chive Risotto Cakes...from the kitchen of One Perfect Bite courtesy of Ina Garten

Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups grated Italian fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese dried bread flakes)
Good olive oil


1) 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. Drain the rice in a sieve and run under cold water until cool. Drain well.
2) Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of 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.
3) When ready to cook, preheat the oven to 250 degrees F.
4) Spread the panko in a shallow dish. 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. 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 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. Arrange on a serving platter and serve hot. Yield: 6 servings.

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daniela64 said...

What a great idea these pancakes of rice and chives are also ideal as finger food. Happy Mondays' Daniela.

Ginny Hartzler said...

YUM, I love the golden crispy look of these!

Rumana Rawat said...

All your recipes are so tasty looking.. my mouth is watering..

Duncan D. Horne - the Kuantan blogger said...

Mary, they do look absolutely delightful! I'm saving this method in a folder with all my other favourite recipes form your blog :)

Duncan In Kuantan

Alicia Foodycat said...

They sound very tasty!

Kim said...

I love risotto so much!!! I'm sure these cakes will please me:)

Unknown said...

These do look and sound like a great side dish! And if eating them right after they come off the skillet is one of the worse things about them... I think I'll be trying these very soon!! YUM!!

T.W. Barritt at Culinary Types said...

They look fantastic, and would be a great way to use some more of the chive that is erupting in my garden!

Big Dude said...

This looks like an excellent and tasty side dish Mary - hard to go wrong with Ina. I had to smile as rice cakes brought to mind those dry things that taste like styroform.

David said...

Mary, I would do these without the chives...although your recipe is exactly the way my wife would want these! Thanks and Take Care, Big Daddy Dave

Jasline @ Foodie Baker said...

Hi Mary, the mini cakes look delicious and I love the crispy crust!

Joanne said...

These sound so deliciously creamy and cheesy!

Velva said...

I have never been disappointed in a Ina Garten. This looks delicious too. Thanks for sharing it .


Melinda said...

I bet those are tasty!

M :)

Gloria Baker said...

These look beautiful and delicious!!

yellowfish said...

Wow, these really look delicious!

Tricia Buice said...

You sold me! I must give this a try - but still haven't even made risotto. I have that on the list for the weekend!

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