The last time we made this recipe we followed the instructions exactly. This time though we didn’t have arborio rice, greek yogurt or panko in the house so we used cooked white rice, strained plain yogurt and bread crumbs instead. We also added parsley to the mix. Next time I think we’ll add a simple tomato sauce over the cakes and I bet it will be delicious.
Either way, these are super simple and taste good.
- kosher salt
- 1 cup uncooked arborio rice
- Â½ cup Greek yogurt
- 2 extra-large eggs
- 3 tablespoons minced fresh chives
- 1 Â½ cups cups grated italian Fontina cheese (5 ounces)
- Â½ teaspoon fresh ground black pepper
- Â¾ cup panko (Japanese dried bread flakes)
- olive oil
- Bring a large (4 quart) pot of water to a boil and add Â½ 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 Â¼ 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.
- When ready to cook, preheat the oven to 250 degrees.
- Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
- Form balls of the rice mixture using a standard (2¼ â€“inch) ice cream scoop or a large spoon.
- Pat the balls into patties 3 inches in diameter and Â¾ inch thick. Place 4-6 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.
- Serve hot.
Did you make any good recipes this week? What did you cook? Do share, I’d love to hear!
** Image Credits: Michelle Smith