Chive Risotto Cakes ( Ina Garten Barefoot Contessa )

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

• Ready In: 6 mins
• Serves: 6

Ingredients

•  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  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

Directions

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. 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. When ready to cook, preheat the oven to 250 degrees.
4. Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
5. Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon.
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. 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. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
9. Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
10. Serve hot.