risotto cakes

This is an Ina Garten recipe from her "Back to Basics" cookbooks. It's one of my all time favorite dishes and it's really very easy to make!

picture from Ezra Pound Cake- because I'm a BAD blogger and

ALWAYS forget to take pictures while I'm cooking!

What you’ll need

Kosher salt

1 cup uncooked Arborio rice

1/2 cup Greek yogurt

2 eggs

1 Tablespoon minced fresh chives

1 1/2 cups grated fontina cheese (5 ounces)

1/2 teaspoon freshly ground black pepper

3/4 cup panko breadcrumbs (they are right next to the regular breadcrumbs in store but SO much better)  

olive oil

Directions

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 rice occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice and run under cold water until cool. Drain well.

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 at least 2 hours (I’ve fibbed on this and it’s still okay- but it definitely helps keep them together!

Spread the panko in a shallow dish. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Make risotto into balls using either a spoon and your hands or an ice cream scoop works really well. Pat the balls into patties about 3 inches in diameter and 3/4-inch thick or so- does NOT have to be perfect.

Place 4 to 6 patties in the panko, turning 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.

These are a really easy side dish to make that ALWAYS impresses people- they are beautiful- the crispy browned crust with the soft and gooey centers are amazing. And it’s really easy, especially if you prep everything the day before you want them! Oh and if you don’t have fontina you can always substitute another soft cheese- like Monterrey jack!