Crispy Chive and Fontina Risotto Cakes
Indulge in the rich and flavorful Crispy Chive and Fontina Risotto Cakes, inspired by the renowned chef Ina Garten's teachings in her book "Back to Basics." These delectable cakes are the perfect fusion of creamy, cheesy goodness inside and a delightfully crunchy panko crust outside. Made from scratch, these cakes utilize Arborio rice, a staple in Italian cooking, to create a beautifully textured base. With the addition of fresh chives and tangy Greek yogurt, each bite bursts with flavor. You’ll love how they can be prepared in advance, allowing for a swift frying just before serving. Perfect as an appetizer, a side dish, or even a light meal, these risotto cakes are sure to impress family and friends alike. Embrace the warmth of homemade cooking and experience the satisfying crunch and creamy texture that will elevate your dining experience. Enjoy this easy yet elegant dish that brings a touch of sophistication to any table!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Kosher salt
½ tablespoon (for cooking rice and seasoning the mixture)
Arborio rice
1 cup (uncooked)
Greek yogurt
½ cup (plain, for mixing)
Extra-large eggs
2 (beaten)
Fresh chives
3 tablespoons (minced)
Italian Fontina cheese
1 ½ cups (grated (approx. 5 ounces))
Freshly ground black pepper
½ teaspoon (to taste)
Panko breadcrumbs
¾ cup (for coating)
Olive oil
3 tablespoons (for frying, plus more as needed)
Instructions
1
Bring a large pot (4 quarts) of water to boil and dissolve ½ tablespoon of kosher salt. Add the Arborio rice and cook, stirring occasionally, for about 20 minutes until the rice grains are tender. Drain the rice in a sieve and rinse under cold water to stop the cooking process. Allow it to drain thoroughly.
2
In a medium bowl, combine Greek yogurt, extra-large eggs, minced chives, grated Italian Fontina cheese, 1 ¼ teaspoons of salt, and freshly ground black pepper. Whisk the ingredients until well-blended. Incorporate the cooled rice into the mixture, ensuring everything is evenly combined.
3
Cover the rice mixture with plastic wrap and refrigerate for at least 2 hours, or overnight. This resting time allows the mixture to firm up, making it easier to shape.
4
When ready to cook, preheat your oven to 250°F (120°C). Spread the panko breadcrumbs in a shallow dish for easy coating.
5
In a large skillet, heat 3 tablespoons of olive oil over medium-low heat. Using an ice cream scoop or a large spoon, form the chilled rice mixture into balls and then gently pat into 3-inch diameter and ¾-inch thick patties.
6
Coat each patty in the panko breadcrumbs, ensuring an even coverage. Place the patties in the hot oil, cooking for about 3 minutes on each side, or until they are crisp and golden brown.
7
Transfer the cooked risotto cakes to a sheet pan lined with parchment paper and keep them warm in the preheated oven. Continue the frying process in batches, adding additional olive oil as necessary, until all cakes are cooked.
8
Serve the crispy risotto cakes hot, garnished with additional chives or a dollop of yogurt for an extra touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Chive and Fontina Risotto Cakes?
They are savory, Italian-inspired patties made from Arborio rice, Italian Fontina cheese, and fresh chives, coated in panko breadcrumbs and fried until golden.
Who is the inspiration for this risotto cake recipe?
The recipe is inspired by the teachings of chef Ina Garten from her book 'Back to Basics'.
What type of rice is required for this recipe?
Arborio rice is used to provide the signature creamy texture required for risotto cakes.
How long should I boil the Arborio rice?
The rice should be cooked in boiling salted water for approximately 20 minutes until the grains are tender.
Why do I need to rinse the rice after boiling?
Rinsing the rice under cold water stops the cooking process and helps prepare it for mixing with the other ingredients.
What kind of cheese is used in these cakes?
The recipe calls for 1.5 cups of grated Italian Fontina cheese.
What role does Greek yogurt play in the recipe?
Greek yogurt adds a tangy flavor and helps bind the rice mixture while maintaining a creamy interior.
How many eggs are used in the mixture?
The recipe requires two extra-large eggs, beaten.
Why must the rice mixture be refrigerated before cooking?
Refrigerating the mixture for at least 2 hours allows it to firm up, making it much easier to shape into patties.
Can I prepare the risotto mixture the day before?
Yes, the mixture can be refrigerated overnight before you plan to fry the cakes.
What provides the crunchy exterior for the cakes?
The cakes are coated in panko breadcrumbs before frying to create a delightful crunch.
What is the recommended size for each risotto cake?
Each patty should be approximately 3 inches in diameter and 3/4 of an inch thick.
What type of oil is used for frying?
The recipe uses 3 tablespoons of olive oil for frying, adding more as necessary.
How long should I fry each side of the cake?
Fry each side for about 3 minutes or until they become crisp and golden brown.
What temperature should the oven be set to for keeping cakes warm?
Preheat your oven to 250 degrees Fahrenheit (120 degrees Celsius) to keep the first batches warm.
Are these risotto cakes suitable for vegetarians?
Yes, these risotto cakes are categorized as vegetarian-friendly.
How many ingredients are needed in total?
The recipe uses 9 ingredients, including staples like salt, pepper, and olive oil.
What is a good way to form the patties evenly?
Using an ice cream scoop can help you portion the chilled rice mixture into even balls before patting them into shapes.
How should the risotto cakes be served?
They should be served hot, potentially garnished with additional chives or a dollop of yogurt.
Can these be served as a main meal?
Yes, they can be served as an appetizer, a side dish, or even a light main meal.
What is the texture of these cakes?
They feature a creamy and cheesy interior contrasted by a very crunchy panko crust.
Is Kosher salt necessary?
The recipe specifies Kosher salt for both boiling the rice and seasoning the mixture for the best flavor profile.
What should I do if the oil runs out during batch frying?
You should add additional olive oil to the skillet as necessary between batches.
Can I use regular breadcrumbs instead of panko?
While you can use regular breadcrumbs, panko is recommended for a superior, lighter crunch.
How many tablespoons of chives are used?
The recipe calls for 3 tablespoons of minced fresh chives.
Is the Fontina cheese grated or cubed?
The Fontina cheese should be grated, which is roughly 5 ounces by weight.
What is the best way to handle the patties while coating?
Gently pat the balls into disks and ensure even coverage in a shallow dish of panko breadcrumbs.
Can I use a different type of cheese?
While Fontina is preferred for its melting qualities, you could experiment with other Italian cheeses, though it will alter the flavor.
How do I know when the rice is done boiling?
The rice is ready when the grains are tender, which usually takes about 20 minutes.
What makes this dish sophisticated?
The combination of Italian Fontina, fresh herbs, and the specialized texture of Arborio rice provides an elegant touch to any table.