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    You are in: Home / Recipes / Chive Risotto Cakes ( Ina Garten Barefoot Contessa ) Recipe
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    Chive Risotto Cakes ( Ina Garten Barefoot Contessa )

    Total Time:

    Prep Time:

    Cook Time:

    6 mins

    0 mins

    6 mins

    ChefDLH's Note:

    Recipe from Barefoot Contessa Ina Garten's book "Back to Basics" Oct. 2008. A great recipe that makes you not have to wait to make risotto to have leftovers to have Risotto cakes. These are made from scratch. Panko is a key ingredient so don't just use regular bread crumbs. As Ina notes, “Panko, or Japanese bread flakes, have a crisper, lighter texture than regular bread crumbs.” These can be assembled ahead and then fried right at meal time. She says"the yogurt, chives, and Italian Fontina give these a delicious creamy interior, and the panko gives them a wonderful crunchy crust.” Enjoy! ChefDLH

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large (4 quart) pot of water to a boil and add ½ 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. 2
      Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons 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. 3
      When ready to cook, preheat the oven to 250 degrees.
    4. 4
      Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
    5. 5
      Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon.
    6. 6
      Pat the balls into patties 3 inches in diameter and ¾ inch thick. Place 4-6 patties in the panko, turning once to coat.
    7. 7
      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.
    8. 8
      Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
    9. 9
      Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
    10. 10
      Serve hot.

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    Ratings & Reviews:

    • on October 01, 2009

      55

      I actually saw the episode where Ina made these and just had to try them. I was really surprised how easy it was to make them because when you taste them you would think it is way more involved. However, I will say that when you chill the mixture longer is better. I only chilled it for 2 hours and they weren't firm enough but they still turned out amazing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chive Risotto Cakes ( Ina Garten Barefoot Contessa )

    Serving Size: 1 (94 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 307.0
     
    Calories from Fat 101
    32%
    Total Fat 11.2 g
    17%
    Saturated Fat 6.0 g
    30%
    Cholesterol 113.1 mg
    37%
    Sodium 342.3 mg
    14%
    Total Carbohydrate 36.8 g
    12%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.4 g
    5%
    Protein 13.3 g
    26%

    The following items or measurements are not included:

    Greek yogurt

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