May 7, 2011

Chive Risotto Cakes

Chive Risotto Cakes

And… I’m back!! A year of masters school done and I swear the time just flew by! I was shocked when I opened up iPhoto and found photos from the beginning of February that have patiently been waiting to be added to the blog! There are actually a few things that we can’t even remember exactly what they are in terms of what recipe we used! Looks like I’ll be busy for the next few weeks trying to add things and get caught up. I have to say though, there are so many delicious things I even forgot we made that I just kept scrolling through things unable to decide where to start. I know the few posts I’ve done in the past months were more dessert focused so I decided on something a little different. In march I found an Ina Garten cookbook half off and I figured that even though you can usually find most of her recipes online, it’d really just be a shame to pass it up! So on our drive home I had about 10 meals I was dying to try and these chive risotto cakes were top of the list! We are always looking for new things to make for dinner to brighten things up a bit and I have to admit that it took two tries until we actually got to make the meal! I was so enamored by the picture I just read the ingredient list and stopped there. I had to do a quick change in meal plans when I realized you had to let the mixture sit in the fridge for a few hours. So take two, this meal was delicious and pretty low maintenance for all the flavor we got!! There is a little crunch on the outside with the panko covering but then the inside is soft and ┬ájust melts in your mouth!

Here is everything you need:


(From Ina Garten. Makes about 6 risotto cakes.)

  • 1/2 cup uncooked Arborio rice
  • 1/4 cup Greek yogurt
  • 1 large egg
  • 1.5 tablespoons chives, minced
  • 3/4 cup Fontina cheese, grated
  • 1/4 teaspoon fresh black pepper
  • 3/4 teaspoon salt
  • 1/3 cup panko
  • Olive Oil

I’m going go ahead and give you the warning I missed the first time around: The risotto mixture needs to sit in the fridge for at least 2 hours! Just a heads up so you can plan accordingly!

You can start by making the Arborio rice. Bring a large pot of salted water to a boil and add the Arborio rice. Usually when you hear the word risotto you think of standing over the stove, constantly stirring. Not with risotto cakes! Just let the rice cook for about 20 minutes, stirring just occasionally, and the rice will become really soft. At this point, drain the rice and run under cold water and be sure to drain all the water out completely.

While the rice is cooking you can get everything else together. In a mixing bowl, combine the yogurt, egg, chives, Fontina cheese, salt and pepper.

Yogurt, egg, chives, Fontina cheese, salt and pepper; before rice is added.

When your rice is cooked and drained, add it to the mixture and give everything a good stir.

Risotto cake mixture ready for the fridge.

Cover the bowl and let it sit in the fridge for at least 2 hours! You can actually put it together the day before and let it sit overnight, which makes for a super easy dinner after a busy day! Come home after a long day, open your fridge and you have a wonderful meal mixed and ready to go!

So when you’re ready to eat, you can form the cakes. Scoop mixture out with large spoon, roll portion into a ball, and pat down until about 3/4 inch thick. In a shallow dish or plate, add the panko and place each risotto cake into the dish to cover each side completely.

Risotto cake covered on each side with panko.

Heat a thin layer of olive oil in a large skillet over medium heat. Once the oil is hot, place the risotto cakes in the pan and let them sizzle away! They may crackle at you so don’t get too close or make sure to wear an apron!

Risotto cakes cooking away!

Let the cakes cook for about 3 minutes on each side until you have a golden brown crust!

Risotto cake cooked (3 minutes on each side) and ready to eat!

You can transfer the cakes to a baking dish lined in tinfoil and kept in the oven at 250. This keeps everything warm until you have all the cakes cooked and are ready to serve. You can keep them in the oven for about 30 minutes and they’ll still be good to eat!

Risotto Cake Dinner: side of bread and a spinach salad with orange, apple and almond slices.

I decided that since the risotto cakes are little on the rich side, a nice fresh spinach salad would be good! I added some orange, apple and almond slices with a simple vinaigrette. The meal had great flavor and is great now that we are all experiencing some spring weather (some places more quickly/slowly than others). You can make this as we did for just a normal dinner night in for two or it would also be nice enough for a dinner with friends over. If you can put the mixture together the night before, your job really is so easy the next day! I know for me there are days when I come in the door after a super long day and being able to open the fridge with dinner half way done makes things just a bit better! Plus in about 20 minutes you can be sitting down to a meal that won’t disappoint! I hope you enjoy them as much as we did! For now, that’s chive risotto cakes…in the shell of a nut!

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