Prep 10 mins
Cook 40 mins
Show: Barefoot ContessaEpisode: Herb Hall of Fame These looked soooooo yummy I decided to put the recipe here for safe keeping.
- 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 fresh ground black pepper
- 3⁄4 cup panko breadcrumbs (Japanese dried bread flakes)
- olive oil
- 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.
- 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.
- When ready to cook, preheat the oven to 250 degrees F.
- 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.