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Chive Risotto Cakes Recipe

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This recipe for Chive Risotto Cakes is from Recipes From My Childhood, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C uncooked Arborio rice
1/2 C Greek yogurt
2 eggs
3 T. minced chives
1 1/2 C Fontina cheese
1/2 tsp. pepper
3/4 C panko (dried Japanese bread flakes)
Directions:
Directions:
Bring a large pot of water to a boil and add 1/2 T. salt and the 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.
Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 tsp. salt and pepper in a bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for two hours or overnight until firm.
Spread the panko in a shallow dish. Heat 3 T. oil in a large non-stick skillet over medium heat. Form balls of the rice mixture and pat the balls into small patties. Place the patties in the panko, coating each side. Place them in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and golden.
Personal Notes:
Personal Notes:
These are so good! The refrigeration seems to be really important for helping them to stay together. Time your cooking so that you can serve them hot. The Neuks have served them as a side to a salad for a light meal!

 

 

 

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